Southern Mud

Meal Component Contribution:
½ oz. eq. whole grain based dessert
Number of Portions: 100 Size of Portion: 1 square
Recipe HACCP Process: #1 - No cook

INGREDIENT	MEASURE (FOR 100 SERVINGS)
Crackers, Graham, WGR, 3 Count Package, #2128	3 pounds + 8 ounces
Pudding, Chocolate, RTS, Fat Free, #10 Can, #2309	2 #10 cans
Whipped Topping, Tube, Frozen, #1322	2 pounds
Margarine, Bulk, #1319	8 ounces
Sugar, Confectioners, #2026	4 pounds
Cocoa, Dry, Powdered, Unsweet, #2004	2/3 cup
Milk, Reduced Fat, 2% Milkfat, Bulk	2 1/2 cups
Flavoring, Vanilla, Imitation, #2010	1 tablespoon + 1 teaspoon

1.	Cover the bottom of full-size steamtable pan with 1 layer of whole graham crackers. For 50 servings use 1 pan. For 100 servings use 2 pans.
2.	Mix the chocolate pudding and whipped topping together.
3.	Spread a layer of the prepared pudding and whipped topping over the graham crackers.
4.	Repeat the layers of the crackers and the pudding mixture.
5.	Top the third layer with graham crackers.
6.	Chill the Southern Mud overnight. CCP: Cover and refrigerate at 41 degrees F or lower until ready for service.
7.	ICING INSTRUCTIONS: Melt the margarine. In a separate bowl, mix the confectioners sugar and cocoa. Pour the margarine into the dry cocoa mixture. Mix them together well. Add the milk and vanilla to the cocoa mixture. Mix until it is smooth.
8.	Spread the chocolate icing over the chilled dessert pans.
9.	Cut each pan 10 x 5 for 50 servings per pan. Cover the pans and refrigerate until ready for service.
10.	Serve 1 square per portion. Each portion provides ½ oz. eq. whole grain based dessert. CCP: Hold under refrigeration (41 degrees F or lower) until ready for service. Check temperature every 30 minutes. Cover, label, and date any leftovers.

Calories

244

Carbohydrates

45.13 g

Dietary Fiber

0.91 g

Protein

1.76 g

Sodium

184.00 mg

Total Fat

7.57 g

Sat. Fat

3.12 g

Trans Fat

0.00 g