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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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This is a recipe my grammie used to make the last couple years of her life and usually in the summer. This was actually the last treat she made, she passed away in the fall of that year. Not to be a bummer, just want to share a memory with all. Read more . This is not her exact recipe. She never wrote anything down so if you weren't watching and taking notes you were out of luck, lol. But this is the best copy of it I have come up with. Enjoy! Ingredients:
1 package (8oz) cream cheese, softened |
1/2 cup sugar |
2 tbsp rum ( and of course a shot for the cook! as gram would say) |
3 1/2 cups thawed cool whip whipped topping |
1 can (8 1/4 oz) crushed pineapple in syrup |
2 2/3 cups (7 oz) coconut (grammie always used baker's brand) |
Directions:
1. Beat cream cheese with sugar and rum until smooth.
2. Fold in 2 cups of the whipped topping, pineapple with syrup and 2 cups of the coconut
3. Spread in 8 inch layer pan lined with plastic wrap
4. Invert pan onto serving plate, remove pan and plastic wrap
5. Spread with remaining whipped topping and sprinkle with remaining coconut
6. Freeze until firm, about 2 hours
7. Cut into wedges
8. Garnish with pineapple if desired
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