Source: MRS 2020
MRS: 1416 — Desserts (1400s)

Southern Mud

Meal Component Contribution:
1 oz. eq. whole grain based dessert
Number of Portions: 100  Size of Portion: 1 square
Recipe HACCP Process: #1 - No cook
Whole Grains
  •  Whole Grains

INGREDIENT
MEASURE (FOR 100 SERVINGS)
Crackers, Graham, WGR, 3 Count Package, #2128
3  pound(s) + 8  ounce(s)
Pudding, Chocolate, RTS, Fat Free, #10 Can, #2309
2  #10 can(s)
Whipped Topping, Tube, Frozen, #1322
2  pound(s)
Margarine, Bulk, #1319
8  ounce(s)
Sugar, Confectioners, #2025
4  pound(s)
Cocoa, Dry, Powdered, Unsweet, #2004
2/3 cup(s)
Milk, Reduced Fat, 2% Milkfat, Bulk
1  pound(s) + 6  ounce(s)
Flavoring, Vanilla, Imitation, #2010
2  teaspoon(s) + 1  teaspoon(s)
DIRECTIONS

1.

Cover bottom of full-size steamtable pan with 1 layer of whole graham crackers.

2.

Mix chocolate pudding and whipped topping together.

3.

Spread layer of prepared pudding and whipped topping over crackers.

4.

Repeat layers of crackers and mixture.

5.

Top third layer with graham crackers.

6.

Chill overnight.

CCP: Cover and refrigerate at 41 degrees F or lower until ready for service.

7.

ICING INSTRUCTIONS:

  • Melt margarine.
  • In a separate bowl, mix confectioners sugar and cocoa.
  • Pour margarine into dry cocoa mixture. Mix well.
  • Add milk and vanilla to cocoa mixture. Mix until smooth.

8.

Spread chocolate icing over chilled dessert pan.

9.

Cut each pan 10 x 5 for 50 servings per pan and portion one square per serving. Cover and refrigerate.

10.

Serve 1 square for 1 oz. eq. whole grain based dessert.

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.
100 servings: 2 full-size steamtable pans.

Nutrients Per Serving
Calories
237
Carbohydrates
44.45 g
Dietary Fiber
1.19 g
Protein
2.07 g
Sodium
172.25 mg
Total Fat
6.16 g
Sat. Fat
3.58 g
Trans Fat
0.00 g