Mix water and Tang together.
Mix all ingredients together in a large bowl at low speed until moist, then beat another 4 minutes with electric beater at medium speed.
Bake in a greased and floured Bundt pan for 45 to 50 minutes at 350\u00b0.
When done, turn upside-down on plate lined with wax paper.
Then turn over and sprinkle with powdered sugar and serve.
Be sure cake is cooled before adding powdered sugar.
Mix well, folding in Cool Whip.
Pour into butter pie crusts. Garnish with orange slices.
A very good summer dessert.
This recipe makes 2 pies.
Mix Tang with Eagle Brand milk.
Make sure Tang is dissolved and add sour cream and Cool Whip; mix well.
Put in graham cracker pie crust.\tChill 2 to 3 hours.
Mix instant
pudding mix with Tang, then with pineapple juice. Mix
pineapple
tidbits,
mandarin
oranges
and fruit cocktail with Tang mixture. Chill.
Drain and mix canned fruits, saving juices.
mix 1 cup drained pineapple juice, (add others if not one cup) with instant pudding and Tang.
Pour over fruits.
Chill overnight.
Slice and add bananas just before serving or the flavor overpowers the rest of the salad.
I also add grated apple, kiwi, and sometimes grapes.
No need to use extra pudding/Tang/juice if you double or add to fruits.
Mix Tang and milk together with mixer. Fold in sour cream and Cool Whip.
Pour into pie shells.
Chill.
(I like to spread extra Cool Whip over top of pie.)
Mix Tang and milk together. Add sour cream and vanilla; mix well. Add Cool Whip and mix. Pour in pie crust and refrigerate until firm.
Mix tea with Tang in 2-quart container.
Add enough water to fill container.
Great thirst quencher, even without ice.
Keep juice from canned fruit.
Mix dry pudding and Tang.
Add 1 1/2 cups fruit juice.
Do not beat. Gently fold in fruit.
Add any amount of Cool Whip.
Mix Tang, sour cream, milk and half of Cool Whip. Pour into pie crust. Put rest of Cool Whip on top of pie.
Drain pineapple to have 1 cup juice.
Mix juice, Tang and pudding, then add fruit.
Sprinkle with coconut.
Chill.
Bake pie crust 5 minutes on 350\u00b0; take out and let cool. Let cream cheese soften, then mix cream cheese, sour cream and condensed milk in a bowl. Add Tang until it gets light orange or very thick. Pour in graham crust and spread Cool Whip on top. Place in refrigerator for about 3 hours or until set.
Combine Tang and milk until dissolved.
Add sour cream.
Let set a few minutes.
Fold in Cool-Whip.
Spoon into crust.
Garnish with mandarin oranges and cherries if desired.
Freeze.
Mix milk, sour cream and tang together.
Fold in half of cool whip.
Spoon into the pie shell.
Top with remaining cool whip.
Drain juice from oranges and pineapple.
Mix 1 cup of juice with Tang and pudding.
Then whip.
Fold in fruit and bananas. Put in a 2-quart dish.
Chill and serve.
Cream sugar and Crisco.
Add eggs.
Add dry ingredients and mix well.
Press 3/4 of dough into a 9 x 13-inch pan.
Mix together in a saucepan the pineapple, Tang, sugar, cornstarch and nuts.
Cook until thick.
Pour filling over dough, spreading evenly.
Drop remaining dough in spots over filling.
Bake at 350\u00b0 for 27 minutes.
Using a spoon, mix Eagle Brand milk, sugar and Tang in a mixing bowl.
Pour into pie crust; refrigerate overnight.
Serve with Cool Whip or alone.
Drain juice from pineapple and orange. Add juice to pudding mix and Tang. Beat 3 minutes with electric mixer.
Pour over tossed fruit.
Chill before serving.
Cook vanilla pudding in 2 cups of the drained fruit juice. If not enough for 2 cups, add a little water.
Add the Tang to cooking pudding.
When pudding is cool, add the fruit and chill in the refrigerator.
Blend Eagle Brand milk, sour cream and Tang together.
Pour into graham cracker crust and chill. Top with Cool Whip and pecans. Serve.