Creamsicle Pie with Cool Whip Topping by Comesitatmytable9044

Ingredients

• 1/3 cup Tang drink mix powder (dry, not mixed with water)
• 8 oz sour cream
• 14 oz can sweetened condensed milk
• 1 (9-inch) graham cracker pie crust (store-bought or homemade)
• 8 oz Cool Whip, thawed

Instructions

1. Combine the dry Tang powder, sour cream, and sweetened condensed milk in a large bowl and stir until fully incorporated and smooth — the mixture will be thick and orange-colored.
2. Pour the filling into the graham cracker crust and spread evenly.
3. Dollop the Cool Whip around the top of the pie in spoonfuls, then gently spread to cover the entire surface, making sure to seal the Cool Whip against the crust edges — avoid pressing down into the orange layer.
4. Refrigerate the pie for at least 2 hours, or until fully set. Slice and serve cold.