1 1/4 c. all-purpose flour
3 1/4 oz. pkg. coconut cream pudding & pie filling (not instant)
1/4 tsp. salt
1/2 c. Crisco
2 tbsp. butter, softened
1 egg

Combine in a large mixing bowl. Blend at low speed until moistened. Press into ungreased 13"x9" baking pan. Bake at 350 degrees for 15 to 18 minutes until golden brown. Cool.

14 oz. can sweetened condensed milk 2/3 c. Tang

Combine in a small mixing bowl. Beat 1 minute. Pour into cooled baked crust. Refrigerate at least 1 hour.