1 can (15 oz.) crushed pineapple in juice, well drained
10 maraschino cherries
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Let's Make It
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.
Prepare as directed, using JELL-O Coconut Cream Flavor Instant Pudding.
Calories From Fat
% Daily Value*
Total Fat 10g
Saturated Fat 4.5g
Trans Fat 0g
Total Carbohydrates 36g
Dietary Fiber 0g
* Percent Daily Values are based on a 2,000 calorie diet.
Makes 10 servings.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.