• Place the pineapple into a strainer over a bowl to drain for 30 minutes. Then place onto a plate lined with paper towels to remove additional excess liquid, and blot the top with a paper towel as well.
• Prepare an 8 X 8 baking dish by lining it with parchment. This will make it easier to remove the whole pan of bars to slice.

Nilla Wafer Crust

• Place the Nilla Wafer cookies and coconut into a food processor or blender to crush into fine crumbs. In a medium microwaveable mixing bowl, melt the butter. Add the cookie / coconut mixture and blend well.
• Press into the prepared baking dish, and place into the freezer for a minimum of 30 minutes to set.

Pudding

• In a small bowl mix the 1 1/2 cups milk with the coconut pudding. DO NOT use the two cups as directed on the package. We want a firmer pudding. Refrigerate until ready to use.

Cheesecake

• Place the cream cheese, confectioners' sugar and rum extract into a mixing bowl. Cream until soft and well combined, scraping down the sides of the bowl as needed. Fold in 1 cup of the Cool Whip, and mix.

Assembly

• Remove the crust from the freezer and with an offset spatula, place dollops of the cheesecake on top of the crust and spread.
• Scatter the pineapple over the cheesecake. Then cover with the ¾ cup of the shredded coconut.
• Place dollops of the pudding over the pineapple and coconut, and gently spread to the edges with an offset spatula.
• Top with remaining Cool Whip or Stabilized Whipped Cream.
• Refrigerate for at least two hours before serving to set.
• Toast the coconut, and garnish with that, the pineapple tidbits, and long stem cherries.