Source: MRS 2020
MRS: 1466 — Desserts (1400s)

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  pounds + 8  ounces
Cookies, Vanilla Wafers, Bulk, #2301
2  pounds + 8  ounces
Cherries, Maraschino, Red, Halves, #2401
1  pounds + 12  ounces
DIRECTIONS

1.

Chill cans of vanilla pudding overnight in refrigerator.  Open cans and place in large bowl.

2.

Wash, peel, and slice bananas. Fold bananas into pudding.

3.

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

4.

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.

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
171
Carbohydrates
36.62 g
Dietary Fiber
1.44 g
Protein
2.40 g
Sodium
167.00 mg
Total Fat
2.14 g
Sat. Fat
1.55 g
Trans Fat
0.00 g