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St. Andrews on the Green
Kelowna, British Columbia, Canada
Pina Colada Wedges
Crust: Mix all crust ingredients together and press into 9-inch pie pan. Bake for 8 minutes at 375 degrees. Cool.
Filling: Beat cream cheese with sugar and rum until smooth. Fold in 2 cups of the whipped topping, pineapple with syrup, and 2 cups of the coconut.
Pour pina colada mix onto crust. Spread remaining whipped topping on top and sprinkle with coconut. Freeze until firm, about 2 hours. Cut in wedges. Garnish with pineapple and cherries if desired.
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