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
Margarine, Bulk, #1319
Sugar, Confectioners, #2025
Cocoa, Dry, Powdered, Unsweet, #2004
Milk, Reduced Fat, 2% Milkfat, Bulk
1 pound(s) + 6 ounce(s)
Flavoring, Vanilla, Imitation, #2010
2 teaspoon(s) + 1 teaspoon(s)
Cover bottom of full-size steamtable pan with 1 layer of whole graham crackers.
Mix chocolate pudding and whipped topping together.
Spread layer of prepared pudding and whipped topping over crackers.
Repeat layers of crackers and mixture.
Top third layer with graham crackers.
CCP: Cover and refrigerate at 41 degrees F or lower until ready for service.
Spread chocolate icing over chilled dessert pan.
Cut each pan 10 x 5 for 50 servings per pan and portion one square per serving. Cover and refrigerate.
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.
Use USDA Foods products when available.
100 servings: 2 full-size steamtable pans.
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