Step 1

Dissolve gelatin in boiling water.

Step 2

In a mixing bowl, beat the cream cheese fluffy.

Step 3

Stir in gelatin and beat until smooth. I usually put it in the blender to fully mix.

Step 4

Add the pineapple soda and rum, mix until incorporated.

Step 5

If not using rum, add another 1/4 cup of the pineapple soda.

Step 6

Chill the mixture in refrigerator for about 30-40 minutes, so that when you lift it with a spoon it is clumpy.

Step 7

Fold in the Cool Whip, pineapple, and coconut.

Step 8

Pour into a 9-x-13-inch pan or Bundt pan.

Step 9

Refrigerate for 3-4 hours or until firm.

Step 10

If serving in pan, will make about 16 squares for 9-x13 pan or about 8 for a Bundt.