1 1/2 cups margarine, softened
3/4 teaspoon salt
3/4 cup butter, chilled
1 pound cream cheese, softened
1 cup brown sugar
1 (16 ounce) can crushed pineapple, drained
1 cup chopped celery
1 (8 ounce) package frozen whipped topping, thawed
2 tablespoons vodka
1 cup cranberry juice
1 (4 ounce) can pineapple juice
1 (8 ounce) container frozen whipped topping, thawed
In a medium bowl, mixer margarine, salt and butter until smooth. Mash together cream cheese and brown sugar until smooth. Make a well in the center of creamed mixture, pour in the butter and sugar mixture. Return to a fluffy on top. Fold in pineapple, celery and whipped topping.
Shape into a 12 inch if not 9 inch pie crust. Roll out to fit and place directly onto pie shells. Refrigerate 2 hours before serving. Steam pie while refrigerating (hot pie may take longer to cook per pie). Garnish with cranberry juice and pineapple juice to serve.