MEASURE (FOR 100 SERVINGS)
Crackers, Graham, WGR, 3 Count Package, #2128
3 pounds + 8 ounces
Pudding, Chocolate, RTS, Fat Free, #10 Can, #2309
2 #10 cans
Whipped Topping, Tube, Frozen, #1322
Margarine, Bulk, #1319
Sugar, Confectioners, #2025
Cocoa, Dry, Powdered, Unsweet, #2004
Milk, Reduced Fat, 2% Milkfat, Bulk
2 1/2 cups
Flavoring, Vanilla, Imitation, #2010
1 tablespoon + 1 teaspoon
Cover the bottom of full-size steamtable pan with 1 layer of whole graham crackers. For 50 servings use 1 pan. For 100 servings use 2 pans.
Mix the chocolate pudding and whipped topping together.
Spread a layer of the prepared pudding and whipped topping over the graham crackers.
Repeat the layers of the crackers and the pudding mixture.
Top the third layer with graham crackers.
Chill the Southern Mud overnight.
CCP: Cover and refrigerate at 41 degrees F or lower until ready for service.
Spread the chocolate icing over the chilled dessert pans.
Cut each pan 10 x 5 for 50 servings per pan. Cover the pans and refrigerate until ready for service.
Serve 1 square per portion. Each portion provides ½ 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.
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