Preheat oven to 325 degrees F.

Pulse graham crackers in your food processor until they are fine crumbs. Add melted butter and brown sugar and pulse until combined and crumbly. (Alternatively, you could place the crackers in a large ziptop bag and crush with a rolling pin, then stir in the butter and sugar).

Using your fingers, press mixture into the bottom and up the sides of a 9-inch pie plate.

Bake in the preheated oven for 10 minutes (preferred), or chill in the freezer for 1 hour.

In a large mixing bowl, beat the cream cheese and 2 tablespoons granulated sugar together on high speed until completely combined. Stir in the milk on medium-low speed, until completely combined. Stir in the pudding mix and mix on medium-low speed until thickened.

Fold in the non-dairy whipped topping, marshmallows and pineapple until combined.

Pour the mixture into the prepared graham cracker pie crust. Refrigerate for at least 4 hours.

Top with maraschino cherries for garnish before serving, if desired.