Banana Cream Pudding


Photo: flickr user Merelymel13
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Ingredients

8 3/4 quarts WATER, COLD
1 7/8 pounds MILK, DRY NON-FAT L HEAT
6 1/2 pounds BANANAS FRESH
6 7/8 pounds DSRT PWD VANILLA

Preparation

1
PAN: 12 BY 20 BY 2 1/2-INCH STEAM TABLE PAN
2
1. RECONSTITUTE MILK. CHILL TO 50 F. PLACE IN MIXER BOWL.
3
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.
4
3. USE 1/4 INCH SLICED, PEELED BANANAS. TO PREVENT DISCOLORATION, SLICE BANANAS JUST BEFORE ADDING TO PUDDING. FOLD BANANAS INTO EACH PAN.
5
4. REFRIGERATE AT LEAST 1 HOUR OR UNTIL READY TO SERVE.
6
SERVING SIZE: 1/2 CUP

Tools

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Tags:

Fruit
tropical

Yield:

100.0 servings

Added:

Tuesday, December 15, 2009 - 10:13pm

Creator:

Anonymous

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