Title: Banana Cream Pudding
Categories:
Yield: 100 Servings

8 3/4 qt WATER; COLD
1 7/8 lb MILK; DRY NON-FAT L HEAT
6 1/2 lb BANANAS FRESH
6 7/8 lb DSRT PWD VANILLA

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 1/4 INCH SLICED, PEELED BANANAS. TO PREVENT DISCOLORATION, SLICE
BANANAS JUST BEFORE ADDING TO PUDDING. FOLD BANANAS INTO EACH PAN.

4. REFRIGERATE AT LEAST 1 HOUR OR UNTIL READY TO SERVE.

Recipe Number: J02101

SERVING SIZE: 1/2 CUP

From the (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.