Spread coconut and almonds on the bottom of the pie crust. set aside;
In a large microwave safe measuring cup, microwave 2/3 cup water on high until boiling. Add jello and stir until completely dissolved.. set aside
In a medium bowl beat cream cheese on med. speed until creamy. Gradually beat in jello mixture. Whisk in the pineapple and rum flavoring, and the 2 cups of whipped topping. Pour mixture into crust, refrigerate until firm, at least 3 hours or overnight. top slices with whipped topping and some toasted coconut to serve if desired. Enjoy!