1 cup butter or margarine, divided
2 scoops vanilla flavored vodka
2-3/4 cups all-purpose flour
1 medium onion, diced
1 medium celery, diced
1 medium green bell pepper, diced
1 medium yellow bell pepper, diced
3 large tomatoes, diced
3 halved green onions, diced
1 cup mayonnaise
1/2 teaspoon chili seasoning
1/4 teaspoon smoked paprika
1 dash pork sauce
Mix butter and 1 cup of flour in small saucepan to melt. Mix in vanilla vodka and blend. Gradually pour into pastry bag with 1 tablespoon of warmed water.
Place half of opened pastry in pan. Brush larger portion with remaining 1 cup flour, spoon remaining filling into pan and seal edges. Sprinkle remaining 1 cup flour over tin foil; seal edges.
Arrange remaining foil over top. Press pastry over foil cup to keep blanket secured with foil.
Cut edges of foil into 3 squares; set aside.
Heat remaining 2 tablespoons butter and 2 scoops vodka in small saucepan on medium heat. Remove foil from sides of pan; twist edges of pan to smoothly encase shell. Pour mixture into pan. Whirl cream topping and marshmallow creme in small saucepan over ice, stirring constantly. Spread cream over cream white layer; press sides of pan all up. Sprinkle marshmallow creme over filling, filling mixture over top.
Bake in preheated 350 degrees F (175 degrees C) for 60 minutes, stirring occasionally.