Instructions:
- Preheat the oven to 350*
- Spread coconut evenly on a baking sheet and toast for 5 minutes, until golden brown
- Remove and set to the side
- In a medium mixing bowl combine the crushed graham crackers and melted butter
- Press in the bottom of a 9-inch pie plate
- In a large mixing bowl combine the softened cream cheese, and coconut cream until fluffy
- Mix in the Rum Extract Fold in the whipped topping, Pineapple cherries, and nuts
- Spread the mixture into the Pie crust and top with the toasted coconut.
- Chill for several hours before slicing and serving
Enjoy!
Nutrition Information:
- Yield: 12
- Serving Size: 1
- Amount Per Serving: Calories: 434 | Total Fat: 34g | Saturated Fat: 21g | Trans Fat: 0g | Unsaturated Fat: 11g | Cholesterol: 66mg | Sodium: 239mg | Carbohydrates: 29g | Fiber: 2g | Sugar: 18g | Protein: 5g