2 1/2 c. vanilla wafer crumbs
1 stick butter
1/2 c. pecans, chopped
1 can Eagle Brand milk (sweetened condensed)
1 (16 oz.) sour cream
2/3 c. Tang
Cool Whip

CRUST: Combine crumbs, butter and pecans. Press in oblong pan. Bake at 350 degrees for 20 minutes.

FILLING: Combine milk, sour cream and Tang. Spread over cooled crust. Chill. Spread 1 large container of Cool Whip on top.