Pina Colada Pie
Topping
1/2 cup coconut, toasted
To toast the coconut, preheat the oven to 350 degrees F. Spread the coconut evenly on a baking sheet and toast in the preheated oven for 5 minutes, until golden brown. Remove coconut from oven and set aside.
Crust
2 cups crushed vanilla wafers
1/3 cup butter, melted
Mix well, then pour into a 9-inch pie pan. Press mixture firmly into bottom and side of pie pan.
Filling
2 (8 ounce) packages cream cheese, softened
1 cup cream of coconut
1 teaspoon rum flavored extract
1 (8 ounce) can crushed pineapple, drained
1/2 cup maraschino cherries, chopped
1/2 cup chopped pecans
1 (8 ounce) container frozen whipped topping, thawed
In a large mixing bowl, beat together cream cheese and cream of coconut until fluffy; add rum extract. Mix in drained pineapple, cherries, and pecans, then fold in whipped topping. Spread mixture into crust. Sprinkle with toasted coconut. Chill several hours before serving.