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 pounds + 8 ounces
Cookies, Vanilla Wafers, Bulk, #2301
2 pounds + 8 ounces
Cherries, Maraschino, Red, Halves, #2401
1 pounds + 12 ounces
Chill cans of vanilla pudding overnight in refrigerator. Open cans and place in large bowl.
Wash, peel, and slice bananas. Fold bananas into pudding.
With a #8 scoop, portion the pudding into bowls or individual serving containers.
Garnish each ½ cup portion with whipped topping, 2 vanilla wafers, and a cherry (optional).
CCP: Cover and refrigerate at 41 degrees F or lower until ready for service.
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.
Use USDA Foods products when available.
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