2 tablespoons unsalted butter
4 tablespoons packed brown sugar
1 teaspoon red wine vinegar
1 (3 ounce) can dry corn muffin mix
3/4 cup white sugar-sweetened gelatin
1 cup canned corn kernels, drained
2 tablespoons cornstarch
1 cup sliced black olives
1 (8 ounce) package marshmallow creme
1 (3 ounce) package instant white chocolate pudding mix
1 (9 inch) prepared graham cracker crust
1 (8 ounce) container frozen whipped topping, thawed
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, cream together the butter, brown sugar and vinegar until smooth. Beat in the vinegar mixture just until incorporated. Stir in the corn muffin mix and sugar-sweetened gelatin. Mix in the cornstarch and brown sugar mixture until well mixed. Pour mixture into pie crust.
Prepare the whipped topping by shaking the prepared graham cracker crust into the frosting. Dissolve the cornstarch mixture. Spread over pie.
Bake in preheated oven for 50 to 60 minutes, or until toothpick inserted in center comes out clean. Cool pie completely, and chill pie. Cut into wedges using size of a golf ball. Serve with a frosting of your choice, whipped topping included.