ADD boiling water to gelatin mix; stir 2 min. until completely dissolved. Beat cream cheese in large bowl with mixer until creamy. Gradually beat in gelatin. Stir in pineapple, rum and 1 cup COOL WHIP with whisk.
SPRINKLE 2 Tbsp. each coconut and nuts onto bottom of crust; cover with COOL WHIP mixture. Refrigerate 3 hours or until set.
TOP with remaining COOL WHIP just before serving. Sprinkle with remaining coconut and nuts.
