In a small bowl, combine 1 cup whipping cream, milk, rum and pudding mix. Beat at high speed until thick, about 2 minutes.
Drain pineapple well and press between paper towels to remove excess moisture. Fold pineapple into cream mixture along with 1/2 cup whipped cream and banana. Spoon into cooled baked crust. Top with coconut and pecans.
Refrigerate at least 3 hours or until set. Store in refrigerator. 8 servings