Piña colada jello and fruit salad

Spray the smallest baking dish you have with nonstick cooking spray and wipe out the excess.

Dissolve the pineapple gelatin completely in a cup and a half of hot water.

Stir in a cup and a half of cold water and pour into the baking dish.

Repeat for the coconut gelatin using boiling hot milk in place of the water; stir in coconut flakes, and rum if it is for adults. Pour into the baking dish.

Refrigerate at least four hours until set.

Turn the set gelatins out, cut them into small squares and return them to the dish.

Beat the room temperature cream cheese with the sweetened condensed coconut milk until the cream cheese has dissolved and it is creamy.

Beat in the sour cream, then the Cool Whip, then the pineapple juice.

Beat in the vanilla extract, coconut extract and rum extract; taste and sweeten with a little cream of coconut if wanted.

Fold in the canned pineapple and all of the cut gelatin.

Optionally fold in marshmallows, chopped pecans and coconut flakes.

Chill 30 minutes in the refrigerator.

To serve individually, put fresh pineapple in the bottom of a cup, spoon the salad over, top with crushed pecans and coconut flakes, and finish with fresh pineapple and a cherry on a toothpick.