Sunday, January 6, 2013
Pina Colada Wedges
Pina Colada Wedges
1 pkg. cream cheese, softened, 8 oz
1/3 cup sugar
2 T. rum or 1/2 t. rum extract
3 1/2 cups thawed whipped topping, divided
1 can crushed pineapple in syrup, 8.25 oz
2 2/3 cups coconut flakes, divided
Beat cream cheese with sugar and rum until smooth. Fold in 2 cups of whipped
topping, pineapple with syrup and 2 cups of the coconut. Spread in 8 inch round
layer pan lined with plastic wrap. Invert pan onto serving plate; remove pan and
plastic wrap. Spread with remaining whipped topping and sprinkle with remaining
coconut. Freeze until firm, about 2 hours. Cut into wedges. Garnish with
pineapple and cherries if desired.
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