1 (7 oz.) pkg. flaked coconut, toasted (2 2/3 c.)
3 tbsp. butter
1 (14 oz.) can condensed milk
1/2 c. cream of coconut
1 (20 oz.) can crushed pineapple, drained
2 c. (1 pt.) whipping cream (no Cool Whip)
Cherries

Reserving 3/4 cup coconut, combine remaining coconut and butter; press firmly on bottom of 9 inch square pan. In large bowl, combine condensed milk and cream of coconut; stir in 1 cup pineapple. Fold in whipped cream. Pour half the mixture into prepared pan. Sprinkle with 1/2 cup reserved coconut; top with remaining cream mixture. Cover, freeze 6 hours or until firm. Just before serving, garnish with remaining coconut, remaining pineapple and cherries. Freeze leftovers.