Tang Pie & Veggie Pizza

This is one of my favorite summer desserts. Its very citrus-y and refreshing (though not so frugal to make)

Tang Pie
1/4 cup of Tang drink mix*
1 tub (8oz.) sour cream
1 can of sweetened condensed milk
1 tub (8oz.) of coolwhip

Thaw the coolwhip. Beat together the sweetened condensed milk, Tang, and the sour cream. Fold in the coolwhip. Pour into a graham cracker crust and refridgerate for atleast 2 hours.
*you can use any sweetened drink mix in this with great results. We like it with the Countrytime lemonade and pink lemonade powdered mixes.

Veggie Pizza
1 cup each of diced broccoli, cauliflower, and shredded carrots
1 block (8oz) of cream cheese
1 cup of sour cream (8oz)
1 bottle of ranch dressing
1 bag (8oz) mozzerella cheese, shredded
2 tubes of cresent rolls
Unroll each cresent roll tube into its own 9x13 pan. Bake until done and cool. Soften the cream cheese and beat it together with the sourcream and the ranch dressing. Spread on the cresent rolls (we spread it on thick...for thinner layer of the spread use only half of the mixture). Mix the veggies together in a ziplock baggie and then sprinkle evenly on the dressing mix. Sprinkle the tops with the shredded cheese. Serve cold.

I took both of these to a ladies stamping thing at church and had several requests for the recipes. Its so easy that a child can make either recipe. In fact, for this particular church thing MissyGail made both recipes by herself. All I did was chop the veggies for her!