There was a time when this was served at any bridal or baby shower you went to.
20 ounces pineapple -- crushed, canned
2 tablespoons corn starch
2 3 1/2 ounce coconut cream pudding mix -- instant
2 cups milk
1/2 teaspoon rum extract
8 ounces Cool Whip®
Mix together in small pan the crushed pineapple and corn starch. Cook over medium heat until thickened. Chill. Combine pudding mix, milk and extract. Mix together with pineapple. Fold in cool whip and chill. Serve with fresh fruit chunks and pieces of pound cake or angel food cake.
