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Pina Colada Wedges


  • 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


  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 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.

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