Mai Tai Pie

Crust:

In small bowl, combine 2 cups flaked coconut with 1/4 cup butter or margarine, melted; mix well. Press on bottom and sides of 9-inch pie plate. Bake in 300 degree oven for 25 minutes or till browned. Cool before filling.

Filling:

• 1 pkg (8-oz) cream cheese softened
• 1 can (14-oz) sweetened condensed milk
• 1 can (6-oz) frozen unsweetened orange juice, thawed
• 1/3 cup light rum
• 2 Tbsp orange-flavored liqueur, optional
• 1 container (4½-oz) frozen non-dairy whipped topping, thawed

In large mixer bowl, beat cream cheese until light and fluffy. Add condensed milk and orange juice concentrate; beat until smooth. Add rum and liqueur; fold in whipped topping. Pour into prepared crust; refrigerate 4-6 hours or until firm. Garnish as desired.