Crush your cookies in a food processor until they’re fine.

In a bowl, melt the butter and add the cookie crumbs. Combine the cookie crumbs and butter until well mixed. Press the cookie crumb mixture into the bottom and up the sides of a 9-inch pie pan.

In a large mixing bowl, using an electric mixer, combine the drained crushed pineapple and drained mandarin oranges.

In a small bowl, using the electric mixer, mix the vanilla pudding mix and milk until smooth. This mixture will be thick.

Add the pudding to the fruit. Fold in the whipped topping. Spoon all the filling into your crust.

Refrigerate for at least 4 hours. Garnish with more oranges and a cherry.