*Ingredients
°1/2 c coconut
°2 cups crushed graham crackers 1/3 cup melted butter
°2 pack (8 ounces) cream cheese
°1 cup coconut cream
°1 tsp rum flavored extract 1 container (8 ounces) froz whip topping
°1 (8 ounce) can crushed pineapple, drained
°1/2 cup maraschino cherries, chopped
°1/2 c c pecans
*Instructions
Preheat oven 350 degrees F (175 degrees C).
Spread the coconut evenly on a baking sheet and toast in the preheated oven for 5 minutes, until golden brown. Remove and reserve.
In bowl, mix graham cracker crumbs also melt butter or margarine. Press firmly into bottom and sides of 9-inch pie pan.
In a large mixing bowl, beat together cream cheese and coconut cream until fluffy. Add the rum extract. Stir in whipped topping, pineapple, cherries and nuts. Spread the mixture into the crust. Sprinkle with toasted coconut. Refrigerate several hours before serving.
Enjoy !
