A light, creamy confection of artifical orange and vanilla flavors, with a delightful pale orange glow. When Chef Andy served a Tang Pie at one of his parties, guests were scooping up the last quivering globules with their fingers! And for Thanksgiving at Grandma's farm, more Tang Pie gets eaten than Pumpkin! Oh, those whacky relatives.

Tang Pie 
1 9-inch graham cracker crust, baked.
1 14-oz can sweetened condensed milk
1 8-oz carton sour cream
1/4 cup plus 2 tablespoons Tang powder.  (The exceedingly adventurous
	may substitute any other sort of instant drink powder)
 4-oz Cool Whip.  (Chef Andy always makes two pies at once, using up a full 8-oz tub!)

Mix the sweetened condensed milk, sour cream, and Tang together.  Fold in the Cool
Whip.  Spoon into the pie shell.   Chill until set.

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