1 (8 oz.) softened cream cheese
1/2 c. sugar
1 tsp. rum flavoring
3 1/2 c. Cool Whip, thawed
1 (8 oz.) crushed pineapple, undrained
1 1/2 c. coconut

Beat cream cheese, sugar and rum flavoring until smooth. Fold in 2 cups Cool Whip, pineapple and coconut. Pour into large deep dish graham cracker crust or 2 small graham cracker crusts. Top with remainder Cool Whip and toasted coconut. Freeze until firm.