Source: MRS 2021
MRS: 7615 — Desserts (7500s)

Creamsicle Dessert

Meal Component Contribution:
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, #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.

    Nutrients Per Serving
    Calories
    135
    Carbohydrates
    19.51 g
    Dietary Fiber
    0.00 g
    Protein
    0.00 g
    Sodium
    87.00 mg
    Total Fat
    6.91 g
    Sat. Fat
    5.67 g
    Trans Fat
    0.00 g