1 (8 oz.) pkg. cream cheese, softened
1/2 c. sugar
1/2 tsp. rum flavoring
3 1/2 c. Cool Whip
1 (8 1/4 oz.) can crushed pineapple
2 2/3 c. (7 oz.) Baker's angel flake coconut

Beat cream cheese with sugar and rum flavoring until smooth. Fold in 2 cups of Cool Whip, pineapple with syrup, and 2 cups of coconut. Spread in 8-inch layer pan lined with plastic wrap. Invert pan onto serving plate. Remove pan and plastic wrap.

Spread with remaining Cool Whip and sprinkle with remaining coconut. Freeze until firm, about 2 hours. Cut into wedges and garnish with pineapple and cherries, if desired.