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
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.
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.
With a #8 scoop, portion the pudding into bowls or individual serving containers.
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.
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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