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!

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)
1 8-oz tub Cool Whip.

Mix the milk, sour cream, and Tang together.  Fold in half of the Cool
Whip.  Spoon into the pie shell.  Top with the rest of the Cool Whip.  Chill.

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