Tropical Rum Pie

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

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.

Number of Servings: 8-10