1 (8 oz.) pkg. cream cheese, softened
1/3 c. sugar
2 tbsp. rum or 1/2 tsp. rum extract
3 1/2 c. thawed whipped topping
1 (8 1/4 oz.) can crushed pineapple in syrup
2 2/3 c. (7 oz.) coconut

Beat cream cheese with sugar and rum until smooth. Fold in 2 cups whipped topping, pineapple with syrup and 2 cups of the coconut, spread in 8" layer pan lined with plastic wrap. Invert pan into serving plate; remove pan and plastic wrap. Spread with remaining whipped topping and sprinkle with remaining coconut. Freeze until firm, about 2 hours. Cut into wedges and garnish with pineapple and cherries, if desired.