1 env. unflavored gelatin
1/4 c. cold water
1 c. pineapple juice
1/2 c. Coco Lopez (coconut cream)
1/4 c. rum or 1 tsp. rum flavoring
1 (8 oz.) container whipped topping
8 or 9-inch graham cracker crust

Soften gelatin in water. Heat pineapple juice to boiling. Stir in gelatin until dissolved. Add Coco Lopez and rum; chill until almost set. Fold in half whipped cream. Pour into pie crust. Chill until firm. Garnish with remaining whipped topping, pineapple rings and cherries.