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TANG PIE 
1 c. sour cream
1/3 c. dry Tang
1 can (equal to 1 c.) condensed milk
1 graham cracker pie crust (may use type of graham cracker crust that can be baked)
1 lg. container Cool Whip

Mix together all ingredients, except Cool Whip and pie crust. Takes a while for Tang to dissolve. Pour into crust. Spread Cool Whip over top. Freeze. Keeps for weeks. Remove from freezer 10 to 15 minutes before serving, if desired (depends on how soft you like it). Slice. Garnish with sprigs of mint. Great with a tall glass of iced Sun Tea and served with a slice of lemon and sprig of mint.
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