Golden Pineapple Pie

• 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

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

golden oreo cookies, butter, cold milk, pineapple, maraschino cherries

Taken from www.kraftrecipes.com/recipes/golden-pineapple-pie-64943.aspx (may not work)