Ingredients

How to make it

  • Beat cream cheese with sugar and rum until smooth.
  • Fold in 2 cups of the cool whip, pineapple with syrup, and 2 cups of the coconut.
  • Spread in 8 inch layer pan lined with plastic wrap.
  • Invert pan onto serving plate; remove pan and plastic wrap.
  • Spread with remaining whipped topping and sprinkle with remaining coconut.
  • Freeze until firm, about 2 hours.
  • Cut into wedges.
  • Garnish with pineapple slices and cherries if desired.

Reviews & Comments 7

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  • danadooley 6 years ago
    Oh yes, that does sound good - great when you can't decide between ice cream or cheesecake ;)
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  • tnacndn 6 years ago
    Ohhhhhhhhhhhhh...this sounds so yummy!!!!!
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  • henrie 6 years ago
    Really sounds good, wonder how it would be if you put it in a graham cracker crust and top it off with the whipped topping. I'm going to give it a try, thanks for the post.
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    " It was good "
    gwencampbell ate it and said...
    I uploaded a picture, hope you like it
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    " It was good "
    gwencampbell ate it and said...
    I made this today and had to keep myself from eating it out the bowl before freezing. Excellent !! Thanks so much for sharing. :-)
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    " It was excellent "
    pudgy47 ate it and said...
    Really sounds good, i like the rum idea.
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  • chefmeow 7 years ago
    This sounds so good. You have my mouth watering. Will be maing today. Thanks for posting.
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