INGREDIENTS
1 cup finely crushed pretzels
1/4 cup butter, melted
1 pkg. (8 oz.) Cream Cheese, softened
2/3 cup sugar
1 teaspoon rum extract (optional)
1 can (8 oz.) crushed pineapple in juice
1/4 cup flaked coconut
2 cups whipped cream (or Cool Whip) , divided
DIRECTIONS
Mix pretzel crumbs and butter. Press onto bottom of plastic wrap-lined 9-inch round pan. Freeze until ready to use.
Beat cream cheese, sugar, rum extract, pineapple, juice and coconut with mixer until well blended. Whisk in 1-1/2 cups whipped cream; spoon over crust.
Freeze 4 hours. Serve topped with remaining whipped cream and some toasted coconut for garnish.
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