1 (18 ounce) can cherry pie filling
1/2 cup raspberry jam
3 tablespoons margarine, melted
3 cups flaked coconut
2 cups crushed pineapple, drained
2 cups sliced almonds
1 cup chopped dates
2 tablespoons rum
1/2 cup whipped cream
1/4 cup cranberry juice
18 cherries, pitted
1 teaspoon salt
In a heavy skillet over medium-high heat, melt margarine and melt coconut. Slowly pour in melted margarine, stirring constantly. Bring to a simmer. Reduce heat to low; continue to cook, stirring occasionally, for about 10 minutes or until margarine mixture comes to a simmer. Remove skillet from heat and stir in raspberry jam and raspberry gelatin. Pour mixture into pie crust; cool.
In a mixing bowl, beat cream until stiff peaks form. Stir in crushed pineapple, almonds, dates, cranberry juice and salt. Pour mixture over cherry pie filling. Chill, covered tightly, in refrigerator for 10 minutes. Drizzle with melted margarine mixture.