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