Source: MRS 2021
MRS: 7610 — Desserts (7500s)

Banana Pudding

Meal Component Contribution:
1/8 cup fruit
Number of Portions: 150  Size of Portion: ½ cup
Recipe HACCP Process: #2 - Same day service
Fruits
  •  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, #2401
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.

Nutrients Per Serving
Calories
179
Carbohydrates
36.32 g
Dietary Fiber
1.44 g
Protein
0.84 g
Sodium
170.00 mg
Total Fat
4.52 g
Sat. Fat
1.55 g
Trans Fat
0.00 g