MEASURE (FOR 100 SERVINGS)
Pudding, Vanilla, RTS, Fat Free, #10 Can, #2310
4 #10 cans
Whipped Topping, Tube, Frozen, #1322
1 tube , , 16 ounces
Cherries, Maraschino, Red, Halves, #2401
1 1/4 cups
Refrigerate the unopened cans of pudding overnight.
CCP: Chill at 41 degrees F or below.
Portion ½ cup of pudding with a #8 scoop in individual serving dishes, or pour the pudding into serving line pans.
Top each serving with 1 tablespoon of whipped topping and a maraschino cherry half. Cover and refrigerate the Vanilla Pudding until ready for service.
CCP: Hold under refrigeration (41 degrees F or lower) until ready for service.
Portion ½ cup pudding per serving. The Vanilla Pudding does not provide any meal components.
CCP: Hold under refrigeration (41 degrees F or lower) until ready for service. Check temperature every 30 minutes. Cover, label, and date any leftovers. Refrigerate at 41 degrees F or lower.
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