Recipe for Pineapple Cream Pudding

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Yield:

100 Servings

Ingredients:

Amount	Ingredient
3/4 gal	WATER, COLD
3/8 lb	MILK, DRY NON-FAT L HEAT
813/1000 lb	PINEAPPLE CHUNK #10

Instructions:

Instructions: PAN: 12 BY 20 BY 2 1/2-INCH STEAM TABLE PAN

1. RECONSTITUTE MILK. CHILL TO 50 F. PLACE IN MIXER BOWL.

2. ADD DESSERT POWDER. USING WHIP, BLEND AT LOW SPEED 15 SECONDS OR UNTIL WELL BLENDED. SCRAPE SIDES AND BOTTOM OF BOWL; WHIP AT MEDIUM SPEED 2 MINUTES OR UNTIL SMOOTH.

3. USE CANNED, CRUSHED PINEAPPLE, DRAINED. FOLD DRAINED PINEAPPLE INTO PUDDING. POUR 1 GAL PUDDING INTO EACH PAN.

4. REFRIGERAT 1 HOUR OR UNYIL READY TO SERVE.

SERVING SIZE: 1/2 CUP

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