1 (8oz) package cream cheese

1/3 cup sugar

2 tbsp rum or 1/2 tsp rum extract

3 & 1/2 cup cool whip

1 (8 oz) can crushed pineapple in syrup

2 & 2/3 cup angel flake coconut

Beat cream cheese with sugar and rum until smooth. Fold in 2 cups whipped topping, pineapple with syrup and 2 cups coconut; spread in pan lined with plastic wrap. Invert pan onto serving plate; remove pan and plastic. Spread with remaining whip and sprinkle with remaining coconut. Freeze until firm, 2 hours.

Recipe by Shannon Sharpe

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