2 c. vanilla wafer crumbs
1/3 c. butter, melted
18 3/4 oz. can COCO GOYA Cream of Coconut
2 (8 oz.) pkgs. cream cheese, softened
1 tsp. rum flavoring
1 (8 oz.) container frozen whipped topping, thawed
1 (8 oz.) can crushed pineapple, drained
1/2 c. chopped maraschino cherries, well drained
1/2 c. nuts
1/2 c. flaked coconut, toasted

Combine crumbs, butter; press into bottom of 13x9 inch pan. Gradually add cream of coconut to cream cheese, mixing at medium speed on electric mixer until well blended. Stir in flavoring. Fold in whipped topping, pineapple, cherries and nuts; spread over crust. Sprinkle with coconut. Chill several hours or overnight. 15 servings.