1 (8 oz.) pkg. cream cheese
1/2 c. sugar
3 1/2 c. Cool Whip
1 (8 1/4 oz.) can pineapple in syrup
2 2/3 c. coconut
2 tbsp. rum

Beat cream cheese with sugar until smooth, fold in 2 cups of the Cool Whip, also the can of pineapple with syrup, 2 cups of coconut and rum.

Spread into 8 inch round pan lined with plastic wrap. Place in freezer for 30 minutes. Remove, turn over into plate and remove plastic wrap. Spread remaining Cool Whip over top and sprinkle on remaining coconut. Freeze. Remove from freezer 2 hours before serving and place in refrigerator. Garnish with pineapple rings and cherries if desired.