Tang Pie

Short description

I discovered Tang Pie, a nostalgic no-bake dessert that mixes Tang drink powder with cream cheese, sweetened condensed milk, whipped topping, and a graham cracker crust. It’s easy to make in minutes and sets in the fridge into a fluffy, citrusy treat reminiscent of a creamsicle or light key lime pie.

Why You’ll Love This Recipe

I love that this pie comes together in under 10 minutes with just a few simple ingredients. It’s refreshingly sweet and tangy, with a creamy, airy texture that makes it feel lighter than a cheesecake. If I want a bright, summery dessert without turning on the oven, this is my go-to. Plus, it’s a fun blast from childhood with that drink-mix flavor twist.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• ½ cup orange-flavored drink mix (like Tang)

• 1 (14-ounce) can sweetened condensed milk

• 1 (8-ounce) package cream cheese, softened

• 1 (9-inch) prepared graham cracker crust

• 1 (8-ounce) container frozen whipped topping, thawed, divided

directions

1. I combine the drink mix, softened cream cheese, and sweetened condensed milk in a bowl and beat on high until completely smooth and well blended.

2. I gently fold in about 2 cups of the whipped topping into the mixture to keep it light and airy.

3. I spoon the fluffy filling into the graham cracker crust and smooth the top.

4. I refrigerate the pie until firm, at least 1 hour (though chilling longer gives a slightly better set).

5. I decorate with the remaining whipped topping and mandarin orange segments or berries just before serving.

Servings and timing

This recipe makes one 9-inch pie that serves 8. Preparation takes about 5–10 minutes, with at least 1 hour of chill time. Total time is around 1 hour and 5 minutes.

Variations

I sometimes experiment with different flavors of drink mix—like lemon, passion fruit, or lime—for a different citrus profile. I’ve even heard of chocolate versions using cocoa or Ovaltine, though they may set differently. I’ve also made a shortbread or vanilla-wafer crust instead of graham crackers when I want extra crunch or sweetness.

storage/reheating

I keep the pie wrapped tightly in plastic in the refrigerator for up to 3–4 days; the texture stays creamy and stable. For longer storage, I freeze it for up to 3 months. I let it rest at room temperature 5–10 minutes before slicing to make cutting easier. I don’t reheat—this is best served cold or slightly chilled.

FAQs

1. Can I reduce the sugar or Tang flavor?

I can reduce sweetness and intensity by cutting the Tang powder and sweetened condensed milk in half. The pie will still set up, just with a milder profile.

2. Can I skip the whipped topping or replace it?

I’ve substituted whipped cream or stabilized whipped cream, but the whipped topping (like Cool Whip) helps maintain a light, airy texture. Using only cream cheese makes the filling denser, more like cheesecake.

3. Can I make this gluten-free?

Yes. I’ve used gluten-free cookie crusts or nut-based crusts instead of graham crackers, and it works beautifully.

4. How do I serve garnishes?

I usually top with extra whipped topping and mandarin orange segments. Fresh berries or citrus slices also add vibrant color and freshness.

5. Can I freeze leftovers?

Yes. I freeze the pie for up to 3 months. Before slicing frozen, I let it sit at room temperature for 5–10 minutes for easier cutting and a smooth texture.

Conclusion

I love how Tang Pie turns a nostalgic drink powder into a retro, no-bake dessert with big flavor and minimal fuss. It’s perfect for summer get-togethers, potlucks, or when I want to whip up something cheerful and easy. Whether I stick with the classic orange or try a new flavor, it always hits the spot.

Tang Pie

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Chef Sara
• Total Time: 1 hour 10 minutes
• Yield: 1 (9-inch) pie, serves 8
• Diet: Vegetarian

Print Recipe

Pin Recipe

Description

A nostalgic no-bake pie that combines Tang drink mix with cream cheese, sweetened condensed milk, and whipped topping in a graham cracker crust for a fluffy, citrusy dessert reminiscent of a creamsicle.

---

Ingredients

1/2 cup orange-flavored drink mix (like Tang)

1 (14-ounce) can sweetened condensed milk

1 (8-ounce) package cream cheese, softened

1 (9-inch) prepared graham cracker crust

1 (8-ounce) container frozen whipped topping, thawed, divided

Cook Mode Prevent your screen from going dark

---

Instructions

1. In a bowl, beat together the drink mix, softened cream cheese, and sweetened condensed milk until smooth and well blended.
2. Fold in about 2 cups of the whipped topping gently until combined and fluffy.
3. Spoon the filling into the prepared graham cracker crust and smooth the top.
4. Refrigerate the pie until firm, at least 1 hour (longer for best texture).
5. Top with remaining whipped topping and optional garnishes like mandarin oranges or berries before serving.

Notes

• Use different drink mix flavors (lemon, passion fruit, lime) for a variation.
• Try shortbread or vanilla wafer crusts for extra crunch or sweetness.
• Freeze for longer storage, and thaw slightly before slicing.

• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Category: Dessert
• Method: No-Bake
• Cuisine: American

Nutrition

• Serving Size: 1 slice
• Calories: 320
• Sugar: 28g
• Sodium: 180mg
• Fat: 16g
• Saturated Fat: 10g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 38g
• Fiber: 0g
• Protein: 4g
• Cholesterol: 30mg