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Creamsicle Dessert
None
Number of Portions: 60 Size of Portion: ½ cup
Recipe HACCP Process: #1 - No cook
INGREDIENT | MEASURE (FOR 60 SERVINGS) |
|---|---|
Pudding, Vanilla, RTS, Fat Free, #10 Can, #2310 | 1 #10 can |
Juice, Orange, Frozen, 4-ounce carton, #1517 | 15 cartons , , 4 ounces each |
Whipped Topping, Tube, Frozen, #1322 | 2 tubes , , 16 ounces each |
Whipped Topping, Tube, Frozen, #1322 | 1 tube , , 16 ounce |
DIRECTIONS
1. | Chill the cans of pudding in the refrigerator overnight. CCP: Hold at 41 degrees F or below. |
2. | Open the cans of vanilla pudding and place the pudding in a large bowl. Gradually stir the orange juice into the vanilla pudding until thoroughly blended. |
3. | Gently fold in 2 tubes of whipped topping (32 ounces). |
4. | Portion with #8 scoop into individual portion containers. |
5. | Top each serving of Creamsickle Dessert with 1 tablespoon of whipped topping. |
6. | Cover and chill until set. CCP: Cover and refrigerate at 41 degrees F or lower. Hold for service |
7. | Portion ½ cup per serving. Creamsickle Dessert does not provide any meal components. CCP: Hold under refrigeration (41 degrees F or lower) until ready for service. Check temperature every 30 minutes. Cover, label, and date any leftovers. |