8 oz. pkg. cream cheese
1/3 c. sugar
2 tbsp. rum or 1/2 tsp. rum extract
3 1/2 c. Cool Whip
1 (8 oz.) can crushed pineapple
2 2/3 c. Baker's angel flake coconut

Beat cheese, sugar, and rum until smooth. Fold in 2 cups Cool Whip, pineapple with syrup and 2 cups coconut. Spread in 8 inch layer pan lined with plastic wrap. Invert to serving plate, remove plastic wrap. Spread with remaining Cool Whip and sprinkle with coconut. Freeze until firm.