Pina colada wedges

6 servings

Ingredients

Quantity Ingredient
8 ounces Package cream cheese softe
⅓ cup Sugar
2 tablespoons Rum
3½ cup Thawed cool whip
8¼ ounce Pineapple syrup crushed
2⅔ cup 7 oz angel flake coconut

Directions

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.

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