2 c. graham cracker crumbs
1/2 c. sugar (or less)
1/2 c. butter, softened

Combine above ingredients until well-mixed and crumbly. Turn crumbs into a 9 x 13 x 2 inch glass baking pan. Press mixture evenly, forming a crust. (Do not bake).

1 (8 oz.) pkg. cream cheese, softened
1 (13-14 oz.) can sweetened condensed milk
1 (6 oz.) can frozen limeade concentrate, thawed
6 tbsp. golden rum
1 (8 oz.) container frozen nondairy whipped topping, thawed (Cool Whip)

In large bowl with electric mixer at high speed, beat cream cheese until smooth and creamy. Add condensed milk and beat until blended; continue beating until thoroughly mixed. Add limeade and rum and beat until smooth. At low speed, add whipped topping, beating just until blended. Pour mixture over crumb crust (will be thick) and smooth out evenly.

Freezer several hours until firm. Cut into squares to serve. Garnish with a spoonful of additional whipped topping if desired and a red or green cherry. (If gin is used instead of rum, then use lemonade (pink or regular) instead of limeade). Cover pan in freezer with foil or plastic wrap. Can be kept 2-3 weeks.