8 oz. (each) softened cream cheese, undrained crushed pineapple
1/3 c. sugar
2 tbsp. rum
3 1/2 c. Cool Whip
7 oz. coconut

Beat cheese, sugar and rum until smooth; fold in 2 cups of Cool Whip, pineapple and 2 cups coconut. Spread in 8 inch round pan lined with plastic wrap; freeze. Invert pan onto serving plate; remove plastic wrap. Spread with remaining Cool Whip; sprinkle with coconut. Freeze until firm (about 2 hours). Cut into wedges; garnish with pineapples and cherries.