Golden Pineapple Pie

Directions

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.