No-Crust Tropical Pie

Name: No-Crust Tropical Pie
Prep time: 20 min
Total time: 20 min
Yield: 6-8 servings.
Ingredients: 1 package (8 ounces) cream cheese, softened; 1/3 cup sugar; 1/2 teaspoon rum extract; 1 can (8 ounces) crushed pineapple, undrained; 2-1/3 cups sweetened shredded coconut, divided; 1 carton (8 ounces) frozen whipped topping, thawed, divided

"As a mother of two, a part-time student and a full-time employee, I appreciate freezer dishes that don't take away from family time in the evening," notes Kim Ridgeway from Okeechobee, Florida. "These creamy coconut wedges are a frequent request in my home."

Ingredients

1 package (8 ounces) cream cheese, softened
1/3 cup sugar
1/2 teaspoon rum extract
1 can (8 ounces) crushed pineapple, undrained
2-1/3 cups sweetened shredded coconut, divided
1 carton (8 ounces) frozen whipped topping, thawed, divided

Directions

In a large bowl, beat the cream cheese, sugar and extract until smooth. Fold in the pineapple, 2 cups coconut and 2 cups whipped topping. Pour into an ungreased 9-in. pie plate. Top with remaining whipped topping.
Toast remaining coconut and sprinkle over the top. Cover and freeze for at least 3 hours before cutting. May be frozen up to 3 months.