Pina Colada Wedges

Ingredients

• 8 ounces cream cheese, softened
• 1/3 cup granulated sugar
• 2 tablespoons rum extract
• 3 1/2 cups thawed Cool Whip
• 1 (8 1/4 ounce) can crushed pineapple in syrup
• 2 2/3 cups (7 ounces) Baker's Angel Flake coconut

Instructions

1. Beat cream cheese with sugar and rum until smooth.
2. Fold in 2 cups of the whipped topping, pineapple with syrup and 2 cups of coconut.
3. Spread in an 8 inch layer pan lined with plastic wrap.
4. Nvert pan onto serving plate.
5. Remove pan and plastic wrap; spread with remaining whipped topping and sprinkle with remaining coconut.
6. Freeze until firm, about 2 hours.