1 (7 ounce) package flaked coconut
1/2 gallon vanilla ice cream, divided in half and slightly softened
2 tablespoons rum
Few drops green food coloring
1/3 cup butter
1 (8 ounce) can crushed pineapple, drained
2 limes, grated, plus the juice

In large skillet, stir coconut in melted butter over medium-high heat until golden and toasty. Reserve 2 tablespoons for garnish. Press remainder into bottom and sides of 9-inch pie plate and chill.

Combine half of slightly softened ice cream with pineapple and rum; spread over crust, then freeze.

Stir grated peel, juice of limes and food coloring into remainder of ice cream. Mound on top of pineapple layer; sprinkle with coconut and freeze.

Makes 8 to 10 servings.