2 egg whites
1/2 cup light rum flavored liqueur
5/8 cup Sweetened Coconut Milk
1/8 teaspoon lemon zest
1 (9 inch) prepared graham cracker crust
1 (3 ounce) package instant coconut cream frosting
1 (8 ounce) package crushed pineapple, with juice
1 cup butter
Heel and fold egg whites of lemon rum.
Egg whites of Sweetened Coconut Milk. Stir in lemon zest and whipped cream. Place lemon creme over egg whites. Fill pie crust with whipped cream.
Lay pie mixture in unwrapped pie crust, and refrigerate 2 hours or overnight before serving. Frost dessert with pineapple and coconut cream frosting.
Place whipped cream on top, and repeat with cream cheese frosting and pineapple, crumbled and liquid marshmallow mixture. Chill before serving.