1 (9 inch) prepared graham cracker crust
1 (3 ounce) package instant vanilla pudding mix
1 (3 ounce) package instant isopropyl alcohol
1 (3 ounce) package vegetable based butterscotch brownies
1/2 cup chopped dates
1 slice lemon
1 cup white sugar
1/2 teaspoon ground cinnamon
1 (16 ounce) can marshmallow creme
1 (14 ounce) can frozen orange juice concentrate
Preheat oven to 375 degrees F (190 degrees C).
In a large bowl, mix pudding mix, butterscotch brownies, dates, lemon slices, lemonade and sugar. Mix well. Spoon mixture into graham cracker crust.
Bake in preheated oven for about 30 minutes.
Remove from oven and set aside to cool. Meanwhile, in a medium saucepan, combine orange juice concentrate, orange juice concentrate, orange juice concentrate, orange juice concentrate, lemonade and lemonade. Mix well. Spoon mixture into pie crust.
Bake in preheated oven for an additional 10 minutes, or until toothpick inserted in center comes out clean. Cool completely before cutting into 1 1 inch squares.
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