Ingredients
2 cups graham crackers, crushed
2 tablespoons butter, melted
16 ounces cream cheese, softened
½ cup coconut, grated
1 cup coconut cream
1 teaspoon of rum extract
1 can crushed pineapple
½ cup maraschino cherries, chopped
½ cup pecans, chopped
8 ounces whipped topping, thawed
Instructions
Preheat the oven to 350*
Spread the coconut evenly on a baking sheet and toast for 5 minutes, until golden brown
Remove and set aside
In a medium bowl, combine crushed graham crackers and melted butter
Press into the bottom of a 9 inch pie plate
In a large mixing bowl, combine softened cream cheese and coconut cream until fluffy
Stir in rum extract Stir in whipped topping, pineapple cherries and walnuts
Spread mixture into pie crust and top with toasted coconut.
Refrigerate for several hours before slicing and serving
Enjoy!
Nutrition Information:
YIELD: 12 SERVING: 1
Amount per serving:CALORIES: 434 | TOTAL FAT: 34g | SATURATED FATS: 21g | TRANS FAT: 0g | UNSATURATED FATS: 11 g | CHOLESTEROL: 66mg | SODIUM: 239mg | CARBOHYDRATES: 29g | FIBER: 2g | SUGAR: 18g | PROTEIN: 5g