I can’t say I’ve ever seen a frozen dessert recipe that called for Tang as an ingredient before.
From a box sold in Columbiaville, Michigan.
1 baked crust made w/ coconut cream pudding mix
1 can (11 oz.) mandarin oranges (well drained)
1 c. 1/2 pt. whipping cream, whipped + sweetened w/ 1/4 c. sugar
2 pkg. (8 oz. each) cream cheese (softened)
1 can (4 5/8 oz.) powdered orange flavor instant breakfast drink
1/4 c. sugar
Combine cream cheese, powdered drink + sugar. Beat 3 minutes at high speed until smooth + creamy.
Add eggs, 1 at a time, beating well after each. Fold in whipped cream + oranges; pour over baked + cooled crust.
Freeze, cover with foil overnight. Remove from freezer 10 min. before serving.
1 c. flour,
1. 4 oz. pudding (not instant)
1/4 t. salt
1/2 c. shortening
2 T. butter
Combine all ingredients. Blend 30 seconds at low speed + one minute at medium.
Spread dough in 13×9 (ungreased) pan. Bake at 350 deg. 12-15 minutes.