CRUST:

Butter
1 c. vanilla wafer crumbs
1 c. finely chopped nuts
2 tbsp. sugar

FILLING:

1 env. unflavored gelatin
1/4 c. cold water
8 oz. softened cream cheese
1/2 c. sugar
8 oz. crushed pineapple, drained - reserve liquid
Rum
1 c. heavy cream, whipped
Baker's Angel Flake coconut, toasted

Crust: Grease side of 9 inch pan with butter. Mix crumbs, nuts, sugar, 3 tablespoons butter melted; press into bottom of pan. Refrigerate.

Filling: Soften gelatin in water, stir over low heat until dissolved. Beat cream cheese and sugar; medium speed with electric mixer until blended. Add rum to reserved liquid to measure 3/4 cup. Gradually add gelatin and rum mixture. Refrigerate until slightly thickened. Fold in whip cream and pineapple. Pour over crust. Refrigerate until firm. Sprinkle with coconut.