Heat oven to 350°F; lightly spoon flour into measuring cup; level off.
In medium bowl, combine flour and brown sugar; mix well- with pastry blender or fork, cut in margarine until mixture resembles coarse crumbs then stir in coconut and almonds, sprinkle evenly in ungreased 13x9-inch pan.
Reserve 1/2 cup crumbs for topping; with fork, press remaining crumbs evenly in bottom of pan.
Bake at 350°F for 18 to 22 minutes or until golden brown watching as this burns easily- cool 20 minutes or until completely cooled.
In large bowl, beat cream cheese until smooth. Gradually beat in whipping cream;
add milk and pudding mix; beat at high speed for about 2 minutes or until slightly thickened.
Stir in pineapple and rum- pour over cooled crust; spread evenly.
Sprinkle with reserved crumbs- cover; refrigerate at least 6 hours or until serving time.