No-Bake Pineapple Cream Dessert

Directions

To make the filling, combine all filling ingredients, except for the whipped topping, in the bowl of a stand mixer fitted with a paddle attachment. Whip at medium speed until light and fluffy, about 4–5 minutes.
Add the whipped topping and mix until just combined, about 1–2 minutes. Set aside.
To make the topping, combine the pineapple, sugar, and cornstarch in a medium sauce pot. Cook over medium heat until slightly reduced, about 4–5 minutes. Remove from heat and stir in the chopped cherries. Transfer to a prep bowl and refrigerate until it's cool to the touch.
To assemble, line a 9 inch x 13 inch baking dish with 1/2 of the ladyfingers to form a single layer. Brush the ladyfingers with 1/2 of the rum.
Spread 1/2 of the filling in an even layer on top of the ladyfingers.
Add another layer using the remaining ladyfingers, then brush with the remaining rum.
Spread the remaining filling over the ladyfingers.
Spread the topping over the filling and sprinkle with the toasted coconut.