1 (18 ounce) package pink lemonade concentrate
2 fluid ounces cranberry brandy
1 (8 ounce) can pineapple juice
1 (3.8 ounce) package instant vanilla pudding mix
1 (3 ounce) package instant lemon pudding mix
2 cups crushed pineapple
In a blender combine pink lemonade concentrate, cranberry brandy, pineapple juice and pudding mix. Blend until smooth. Slowly pour into pie crust. Sprinkle with crushed pineapple. Chill at least 1 hour before serving.