2 c. vanilla wafer crumbs
1/3 c. butter, melted
1 (8 oz.) can coco goya cream of coconut
2 (8 oz.) pkgs. cream cheese, softened
1 tsp. rum flavoring
1 (8 oz.) frozen whipped topping, thawed
1 (8 oz.) can crushed pineapple, drained
1/2 c. maraschino cherries, chopped
1/2 c. chopped nuts
1/2 flaked coconut, toasted

Combine crumbs, butter, press into bottom of 9 x 13 inch pan. Gradually add cream of coconut to cream cheese, mixing at medium speed on electric mixer until blended. Stir in rum flavoring. Fold in whipped topping, pineapple, cherries and nuts. Spread over crust. Sprinkle with toasted coconut. Chill several hours or overnight. Cut in squares.