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Banana Pudding
1/8 cup fruit
Number of Portions: 150 Size of Portion: ½ cup
Recipe HACCP Process: #2 - Same day service
- Fruits
INGREDIENT | MEASURE (FOR 150 SERVINGS) |
|---|---|
Pudding, Vanilla, RTS, Fat Free, #10 Can, #2310 | 4 #10 cans |
Bananas, Raw, Regular, Green Tips, #4203 | 17 pounds + 4 ounces |
Whipped Topping, Tube, Frozen, #1322 | 1 1/2 tubes + 8 ounces, , 16 ounces |
Cookies, Vanilla Wafers, Bulk, #2301 | 2 pounds + 8 ounces |
Cherries, Maraschino, Red, Halves, #2402 | 1 pound + 12 ounces |
DIRECTIONS
1. | Chill the cans of vanilla pudding overnight in the refrigerator. When ready to assemble the Banana Pudding, open the cans of pudding and place it in a large bowl. |
2. | Rinse the bananas under cold, running water, then drain them thoroughly. When ready to assemble the pudding, peel the bananas, then slice them into ¼" thick rounds. Fold bananas into the pudding as soon as they are sliced. CCP: Hold under refrigeration (41 degrees F or lower) until ready for assembly. |
3. | With a #8 scoop, portion the pudding into bowls or individual serving containers. |
4. | Garnish each pudding with 1 tablespoon portion with whipped topping, 2 vanilla wafers, and a cherry (optional). Cover the puddings and refrigerate them until the time of service. CCP: Cover and refrigerate at 41 degrees F or lower until ready for service. |
5. | Portion ½ cup per serving. Each portion provides 1/8 cup fruit. CCP: Hold under refrigeration (41 degrees F or lower) until ready for service. Check temperature every 30 minutes. Cover, label, and date any leftovers. |
Production Notes
Use USDA Foods products when available.