1 (19 ounce) can cherry pie filling
1 (10 ounce) package frozen whipped topping, thawed
6 tablespoons sunflower seeds
1 cup packed light coconut
3 tablespoons sugar
1 (9 ounce) package cream cheese, softened
1/2 cup butter, softened
1 cup milk
1 (9 inch) prepared graham cracker crust
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, mash cherries with a potato masher until smooth. Stir in the whipped topping and coconut. Mix in the sugar and coconut rum. Pour mixture into pie crust and refrigerate overnight.
Bake in preheated oven for 45 minutes. Remove from oven and let cool completely.