*Pina Colada Pie Recipe*


°1/2 cup shredded coconut
°2 c crush graham crackers 1/3 c butter
°2 packages (8 ounces) cream cheese, softened
°1 cup coconut cream
°1 teaspoon rum flavored extract 1 container (8 ounces) frozen whipped topping, thawed
°1 (8 oz) can pineapple
°1/2 cup maraschino cherries, chopped
°1/2 cup chopped pecans


Preheat oven 350 degrees F (175 degrees C).
Spreading coconut evenly on a baking sheet also toast in a preheated oven about 5 minutes, to golden brown. Removing and reserve.
In a medium bowl, combine graham cracker crumbs and melted butter or margarine. Pressure firmly into bottom & sides of 9-inch pie pan.
In  mixing bowl, beating cream cheese & coconut cream to fluffy. Adding rum extract. Stirring in whip topping, pineapple, cherries also nuts. Spreading mixture to the crust. Sprinkling with toast coconut. Refrigerate several hours before serving

Enjoy !