2 cups baked Fudgey Granola
1 1/2 cups chopped blueberries
4 eggs, beaten
2 pounds dark rum
1 teaspoon vanilla extract
16 ounces crushed coconut
3/4 cup walnuts
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
In a medium bowl, beat the baked Fudgey granola, blueberries and eggs until smooth. Stir in the rum, remaining rum and vanilla extract. Roll into balls and place on the cookie sheet.
Bake in the preheated oven for 8 to 10 minutes, or until lightly browned. Cool completely.
To make the rum filling, beat the condensed cream cheese, evaporated milk, pecans and coconut with an electric mixer or in a mixing bowl with the whisk attachment. Spread filling into the baked crust. Bake for 15 minutes in the preheated oven. Drizzle remaining rum over the top and sprinkle with nuts.