1 (8 oz.) pkg. cream cheese, softened
1/3 c. sugar
2 tbsp. rum or 1/2 tsp. rum extract
3 1/2 c. (8 oz.) nondairy whipped topping, thawed
1 (8 oz.) can crushed pineapple with juice
2 2/3 c. coconut

Beat cream cheese, sugar and rum until smooth. Fold in 2 cups nondairy whipped topping, pineapple juice and 2 cups coconut. Spread mixture in 8-inch square pan. Spread remaining nondairy whipped topping on top. Freeze 2 hours. Garnish with coconut, cherries and pineapple.