Pineapple Rum Torte

• 1 (2 layer size) pkg. yellow cake mix
• 3 eggs
• 1 c. rum
• 1/2 c. water
• 1/3 c. oil
• 2 2/3 c. (7 oz.) coconut
• 1 (20 oz.) can crushed pineapple in juice
• 1 (4-serving size) pkg. Jell-O vanilla flavor instant pudding and pie filling
• 3 1/2 c. (8 oz.) thawed Cool Whip whipped topping
• 2 cans peach pie filling with peaches
• Bisquick
• peach Schnapps
• rum (151 proof)
• 1/2 c. butter
• 1/4 c. sugar
• 1/4 c. flour
• 2 tsp. ground cinnamon
• 1 1/2 c. crushed pineapple
• 1 egg
• 1/2 c. sugar
• 1 Tbsp. butter, melted
• 1 1/2 c. shredded coconut

1. Combine and mix first 4 ingredients until crumbs are formed; then work with hands, until it is soft dough.
2. Press into bottom of a 9 x 9 x 2-inch pan with 1/2 inch extending up sides.
3. Prick bottom and bake at 350u0b0 for 15 minutes or until crust begins to form.

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Taken from www.cookbooks.com/Recipe-Details.aspx?id=321261 (may not work)