1 (16 ounce) can honey
1/2 teaspoon salt
1/8 teaspoon ground black pepper
1 tablespoon olive oil
1/3 cup vegetable oil
1 (16 ounce) can crushed pineapple
1 (16 ounce) can whole berry cranberry
1 (8 ounce) package cream cheese, softened
2 tablespoons honey
1 (8 ounce) container frozen whipped topping, thawed
Heat olive oil in a large saucepan over medium heat. Cook honey in olive oil, stirring constantly, until smooth. Set aside.
In a large bowl, mix 1/2 cup of honey, salt, black pepper, and olive oil; mix well. Stir in pineapple, cranberry, cream cheese, honey, and lettuce. Divide between two 9-inch pie pans. Layer with 1 cup of cream cheese, 2 tablespoons honey, and 1/4 cup Hawaiian-style dressing. Pour filling mixture over pie. Cover and refrigerate at least 2 hours.
Heat 1/2 inch of water in microwave. Add 1/3 cup pineapple cream topping. Microwave on medium and quick rise; stir. Cover and microwave every 5 minutes, stirring occasionally.