1/2 cup shredded coconut 2 cups crushed graham crackers 1/3 cup butter, melted 2 (8 ounce) packages cream cheese, softened 1 cup cream of coconut 1 teaspoon rum flavored extract 1 (8 ounce) container frozen whipped topping, thawed 1 (8 ounce) can crushed pineapple, drained 1/2 cup maraschino cherries, chopped 1/2 cup chopped pecans
Begin by preheating the oven to 350 degrees F. Sprinkle coconut flakes on a baking sheet and place in the oven for 5 minutes. This is the only baking you do with this cream pie. :) Prepare the crust by placing the crushed graham crackers in a bowl. Then pour the melted butter on top and stir until the crumbs are mostly moist. Press the crust into a 9-inch pie pan with your fingers or the bottom of a measuring cup.
Next, we are going to make the Pina Colada filling by beating the cream cheese and coconut cream together until they are smooth and fluffy. Then add the rum extract. Add the whipped topping, pineapple, cherries, and nuts into the cream cheese mixture. Spread Pina Colada filling into the pie pan. Top with toasted coconut and refrigerate for several hours.