Drain pineapple, save juice. Add water to juice to make 2 cups liquid. Combine pudding mix, gelatin mix and measured liquid in medium saucepan. Cook stirring, over medium heat until mixture comes to full boil. Pour into a bowl; chill until thickened. Fold thawed topping into pudding mixture.
Meanwhile, combine cookies crumbs and melted butter. Press into 9-inch square baking pan. Bake at 375°F for 8 minutes. Cool.
Pour pudding mixture into cooled crust. Top with pineapple. Chill about 2 hours until firm.