Aloha Rum Cream Pie
2-1/2 cups flaked coconut, toasted
1/3 cup butter, melted
1 pkg. (8 oz) cream cheese
1 can (14 oz) sweetened condensed milk
1 can (6 oz) frozen pineapple-orange juice concentrate
1 can (8 oz) crushed pineapple. drained
3 tablespoons light rum
1 tablespoon orange curacao liqueur
1 cup whipping cream, whipped
1/2 cup chopped nuts
Combine the coconut and melted butter. Press firmly into the bottom and sides of a 9 inch pie plate. Chill.
In the large mixer bowl, beat the cream cheese until fluffy. Gradually beat in the sweetened condensed milk and juice concentrate until smooth. Stir in the pineapple, rum and liqueur. Fold in the whipped cream and pour into the prepared pie plate. Chill overnight. Garnish with the chopped nuts. Refrigerate leftovers.