1 (20 oz.) can pineapple slices
2 pkgs. (3 1/2 oz. each) vanilla pudding (not instant)
16 oz. sour cream
1/4 c. flaked coconut
1 tsp. rum extract
1/4 tsp. coconut extract
8 inch graham cracker crust

Drain pineapple reserve syrup. Combine pudding mix and syrup in saucepan. Cook over medium heat, stirring until it boils and thickens. Remove from heat. Fold in sour cream, extracts and coconut. Pour 1/2 filling into crust; arrange 5 pineapple slices on top. Pour remaining filling over pineapple layer. Garnish with remaining pineapple and toasted coconut. Chill until firm. Serves 6.