PINEAPPLE-COCONUT PIE

1 PKG (4) JELLO ORANGE
2/3 CUP BOILING WATER
1/4 CUP RUM
1/2 CUP COLD WATER
ICE CUBES
3 1/2 CUPS COOL WHIP
1 CAN CRUSHED PINEAPPLE
1/2 CUP COCONUT
1 GRAHAM CRUST

Dissolve jello in boiling water. Stir in rum. Combine cold water and cubes to make 1 1/4 cups. Add jello until thickened (stirring). Remove any unmelted ice. Using whisk blend in whipped topping until smooth. Fold in pineapple and cocoanut. Chill. Spoon into pie crust. Chill 2 hours. Garnish with pineapple and coconut.