INGREDIENTS * 1/2 cup shredded coconut * 2 cups crushed vanilla wafers * 1/3 cup butter, melted * 2 (8 ounce) packages cream cheese, softened * 1 cup cream of coconut * 1 teaspoon rum flavored extract * 1 (8 ounce) container frozen whipped topping, thawed * 1 (8 ounce) can crushed pineapple, drained * 1/2 cup maraschino cherries, chopped * 1/2 cup chopped pecansDIRECTIONS 1. Preheat oven to 350 degrees F (175 degrees C). 2. Spread coconut evenly onto a baking sheet and toast in preheated oven 5 minutes, until golden brown. Remove and set aside. 3. In a medium bowl, mix together vanilla wafer crumbs and melted butter or margarine. Press firmly into bottom and sides of a 9 inch pie pan. 4. In a large mixing bowl, beat together cream cheese and coconut cream until fluffy. Mix in rum extract. Fold in whipped topping, pineapple, cherries, and nuts. Spread mixture into crust. Sprinkle with toasted coconut. Chill several hours before serving.
I made a few changes (of course!) when I made it......first, I made my own graham cracker crust with melted butter...recipe.on the box of crumbs....I toasted the pecans for the pie. I made the filling the day before and kept it covered in the fridge. Made the crust the day of. I used Meyers dark rum instead of the extract. I toasted the coconut and sprinkled it around the ed ges of the pie and put a thin slice of lime, sliced part way thru and twisted on the top with a cherry. Make this when you have extra people to help you eat it....that way you will not be able to eat it all yourself...which I wish that I could do....it's really, really good.!!!!! I used full fat ingredients....otherwise...why bother!
~ Ciao, Carlene
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