How to make it

  • Beat cream cheese with sugar and rum extract until smooth.
  • Fold in 2 cups whipped topping, pineapple with syrup and 2 cups coconut.
  • Spread in square layer pan lined with plastic wrap.
  • Invert pan to serving plate then remove pan and plastic wrap.
  • Spread rest of whipped topping and sprinkle with remaining coconut.
  • Freeze until firm about 2 hours then cut in wedges to serve.

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