Golden Pineapple Pie

By cecelia26_

Ingredients

• 24 Golden OREO Cookies, divided
• 2 Tbsp. butter or margarine, melted
• 1 cup cold milk
• 1 pkg. (4-serving size) JELL-O Vanilla Flavor Instant Pudding
• 1 cup thawed COOL WHIP Whipped Topping
• 1 can (15 oz.) crushed pineapple, well drained
• 10 maraschino cherries

Details

Servings 10
Adapted from snackworks.com

Preparation

Step 1

Preheat oven to 350°F. Place 14 of the cookies in food processor container; cover. Process until finely crushed. Mix crumbs with butter; press firmly onto bottom and up side of 9-inch pie plate. Bake 6 to 8 min. or until golden brown. Cool on wire rack.
Coarsely chop remaining 10 cookies. Remove 1/4 cup of the chopped cookies; cover and set aside for later use. 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.
Refrigerate at least 4 hours. Top with the reserved 1/4 cup chopped cookies just before serving. Garnish each serving with a maraschino cherry. Store leftover pie in refrigerator.


Recipe Tip:
Variation: Prepare as directed, using JELL-O Coconut Cream Flavor Instant Pudding.