Golden Pineapple Pie

1. 1

   Preheat oven to 350F.

2. 2

   Place 14 of the cookies in food processor container; cover.

3. 3

   Process until finely crushed.

4. 4

   Mix crumbs with butter; press firmly onto bottom and up side of 9-inch pie plate.

5. 5

   Bake 6 to 8 min.

6. 6

   or until golden brown.

7. 7

   Cool on wire rack.

8. 8

   Coarsely chop remaining 10 cookies.

9. 9

   Remove 1/4 cup of the chopped cookies; cover and set aside for later use.

10. 10

    Add milk to dry pudding mix in medium bowl.

11. 11

    Beat with wire whisk 2 min.

12. 12

    or until well blended.

13. 13

    Refrigerate 5 min.

14. 14

    Gently stir in whipped topping and remaining chopped cookies.

15. 15

    Spoon pineapple into crust; top with the pudding mixture.

16. 16

    Refrigerate at least 4 hours.

17. 17

    Top with the reserved 1/4 cup chopped cookies just before serving.

18. 18

    Garnish each serving with a maraschino cherry.

19. 19

    Store leftover pie in refrigerator.

No additional tips available.