Tropical Rum Pie

This dessert is great for a light finish to a summer meal or you can take it to your next Christmas party, just put a poinsettia on the top.

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Ingredients:

• 2 8 oz pkg cream cheese
• 1/2 cup sugar
• 3 tbsp light rum, or 1 tsp rum extract
• 8 oz Cool Whip topping
• 1 15 oz can crushed pineapple, do not drain
• 7 oz bag flaked coconut
• 1 large graham cracker crust
• Food coloring, for tinting half of coconut if desired

Method

Cream together sugar and cream cheese; add rum and half of whipped topping. Gradually fold in pineapple and half of coconut. Mix well and pour into graham cracker crust. Top with remaining whipped topping and coconut. Tint top coconut with food coloring if desired. Freeze for 2-3 hours or refrigerate overnight to set, and then keep refrigerated.

Notes:

Number of servings: 8-10

Submitted By: ryviar
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