Golden Pineapple Pie

Ingredients

• 2 Tbsp butter melted
• 15 oz pineapple crushed drained well canned
• 24  golden oreo cookies divided
• 1 pkg jell-o vanilla flavor pudding instant (4-serving size)
• 10  maraschino cherries 
• 1 cup milk cold
• 1 cup cool whip whipped topping thawed

Equipment

• food processor
• bowl
• oven
• whisk
• wire rack

Directions

1. Preheat oven to 350F.
2. Place 14 of the cookies in food processor container; cover. Process until finely crushed.
3. Mix crumbs with butter; press firmly onto bottom and up side of 9-inch pie plate.
4. Bake 6 to 8 min. or until golden brown. Cool on wire rack.
5. Coarsely chop remaining 10 cookies.
6. Remove 1/4 cup of the chopped cookies; cover and set aside for later use.
7. Add milk to dry pudding mix in medium bowl. Beat with wire whisk 2 min. or until well blended. Refrigerate 5 min. Gently stir in whipped topping and remaining chopped cookies. Spoon pineapple into crust; top with the pudding mixture.
8. Refrigerate at least 4 hours. Top with the reserved 1/4 cup chopped cookies just before serving.
9. Garnish each serving with a maraschino cherry. Store leftover pie in refrigerator.