8 oz Package cream cheese softe
1/3 c  Sugar
2 tb Rum
3 1/2 c  Thawed cool whip
8 1/4 oz Pineapple syrup crushed
2 2/3 c  7 oz angel flake coconut

Beat cream cheese with sugar and rum until smooth. Fold in 2 cups of the
whipped topping, 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 pineapples and cherries if desired.