8 oz. cream cheese
1/3 c. sugar
1 tsp. rum extract
3/4 c. Cool Whip
1 (8 oz.) can crushed pineapple with juice
2 1/2 c. coconut

Beat sugar and cheese until smooth. Add rum. Fold in Cool Whip, pineapple with juice and coconut.

Line an 8 or 9 inch pie dish with plastic wrap. Spread mixture in pie dish and immediately invert on serving plate. Remove plastic wrap and spread with remaining Cool Whip. Sprinkle with coconut and garnish with cherries. Freeze 2 to 3 hours. Put in refrigerator approximately 3/4 hour before serving.