8 ounces cream cheese, softened
1/3 cup granulated sugar
1/2 teaspoon 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) coconut

Beat cream cheese with sugar and rum extract until smooth. Fold in 2 cups whipped topping, pineapple with syrup and 2 cups coconut. Spread in 8-inch layer pan lined with plastic wrap. Invert pan to serving plate, remove pan and plastic wrap. Spread remaining Cool Whip over the top and sprinkle with remaining coconut. Freeze until firm, about 2 hours.

Cut into wedges to serve.