8 oz. cream cheese, softened
1/3 c. sugar
2 tbsp. rum or 1 tsp. rum extract
12 oz. Cool Whip, softened
8 1/2 oz. can crushed pineapple with syrup
7 oz. bag coconut
Maraschino cherries
Pineapple rings

Beat cream cheese, sugar and rum. Fold in 2 cups Cool Whip, crushed pineapple and 2 cups coconut. Pour into 8" round cake pan lined with plastic wrap. Freeze at least 2 hours or until firm. Turn out onto cake platter, peel off plastic wrap. Ice with remaining Cool Whip and sprinkle with remaining coconut. Garnish with cherries and pineapple slices.