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Pina Colada Squares

2 cups vanilla wafer crumbs
1/3 cup butter OR margarine, melted
1 (8-ounce) can cream of coconut
2 (8-ounce each) packages cream cheese, softened
1 teaspoons rum flavoring
1 (8-ounce)) can crushed pineapple, drained
1/2 cup maraschino cherries, chopped
1/2 cup chopped nuts

1 (8-ounce) container non-dairy whipped topping, thawed
1 cup flaked coconut, toasted*

1. Combine crumbs and butter, press into bottom of 13 x 9 x 2-inch baking pan. Set aside.
2. Gradually add cream of coconut to cream cheese, mixing at medium speed on electric mixer until blended. Stir in rum flavoring, pineapple, cherries and nuts. Fold in whipped topping. Spread over crust. Sprinkle with toasted coconut. Chill several hours or overnight. Cut in squares.

Makes 24 bars.

*To Toast Coconut: Spread out on a baking sheet. Bake in a 300*F (150*C) oven, for 10 to 12 minutes or until golden. Stir every few minutes to ensure even browning. Watch closely to prevent burning. Or, you can toast it in a non-stick skillet over medium-low heat, stirring constantly, until golden.