Golden Pineapple Pie

16  Ratings
  • 20 min prep
  • 4 hr 20 min total
  • Makes 10 servings.

Golden Pineapple Pie Recipe


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


  • 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 Tips

SubstitutePrepare as directed, using coconut cream instant pudding mix.


Nutrition Information

Makes 10 servings.

Nutrition per serving:

    • Calories 250 
    • Total fat 10 g
    • Saturated fat 4.5 g
    • Cholesterol 10 mg
    • Sodium 270 mg
    • Carbohydrate 38 g
    • Dietary fiber 1 g
    • Total sugars 25 g
    •     Includes added sugars n/a
    • Protein 2 g
    • Vitamin A 2 %DV
    • Vitamin C 20 %DV
    • Vitamin D n/a
    • Calcium 4 %DV
    • Iron 4 %DV
    • Potassium n/a
    • n/a indicates that data is not available

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