1 (7-ounce) package flaked coconut, toasted
(about 2 2/3 cups)
¼ cup margarine or butter, melted
1 (14-ounce) can Eagle® Brand Sweetened Condensed Milk
(NOT evaporated milk)
2/3 cup Coco Lopez® Cream of Coconut
¼ cup light rum or 1/8 teaspoon rum flavoring
1 (20-ounce) can crushed pineapple, well drained
2 cups (1 pint) Borden® or Meadow Gold® Whipping Cream, whipped
Maraschino cherries, optional
Combine 2 cups coconut and margarine; press firmly on bottom of 9-inch springform pan. Chill. In large bowl, combine sweetened condensed milk, cream of coconut and rum; stir in 1 cup pineapple. Fold in whipped cream. Pour half the cream mixture into prepared pan; sprinkle with ½ cup coconut. Top with remaining cream mixture. Freeze for 6 hours or until firm. Garnish with remaining pineapple, coconut and maraschino cherries if desired.
TIP: To remove torte easily from springform pan, line bottom of pan with parchment paper.