4 c. flaked coconut
6 tbsp. melted butter
1 qt. vanilla ice cream (soft)
1 c. sour cream
1/4 c. dark rum
1/2 gallon chocolate ice cream
1/2 gallon strawberry ice cream
Chocolate syrup

Mix coconut and melted butter. Divide and press into two 9 inch pie plates. Bake at 375 degrees for 20 to 25 minutes. Allow to cool. In a mixing bowl, combine vanilla ice cream, sour cream and rum. Mix well and pour into cool pie crusts and freeze.

Top with scoops of chocolate and strawberry ice cream. Chocolate scoops in a circle on the outside and strawberry inside. Vice versa for the second pie. Drizzle with chocolate syrup before serving.