1 (8 oz.) pkg. cream cheese, softened
1/4 c. sugar
1 tsp. rum extract or 2 tbsp. rum
3 1/2 c. frozen whipped topping
1 (8 oz.) can crushed pineapple
1 (7 oz.) pkg. coconut
Maraschino cherries, with stems

Beat cream cheese with sugar and rum until smooth and light. Fold in 3 cups of whipped topped, pineapple and juice, and 2 cups coconut. Spread in 8 inch baking pan. Top with dollops of remaining whipped topping then sprinkle with remaining coconut. Top each dollop with a well drained maraschino cherry. Freeze until firm about 2 hours. Cut into squares.

NOTE: Put in 9 inch graham cracker crust. Also 9 x 13 inch pan.