Servings: 100 Portions (2-1/2 Gallons)
Portions: 1/4 Cup Each
7 1/2 cups water, cold
2-1 lb can (2 lb) topping dessert and bakery products, dehydrated
1 1/3 cups (6-1/2 oz) milk, nonfat, dry
4 tablespoon vanilla (optional)
2/3-No. 10 can (4 lb 8 oz) crushed pineapple, canned, drain
Put cold water into mixer bowl; add topping, milk and vanilla. Using whip at low speed,
whip 3 minutes or until thoroughly blended. Scrape down bowl and whip. Whip at high
speed 5 to 10 minutes or until stiff peeks are formed. Fold drained crushed pineapple
into whipped topping. Cover and refrigerate until ready to use.
NOTE:
1-1/2 quart (3 lb) of other chopped, drained fruit may be used.
When topping is used for icing cakes, fold 1 quart (1 lb) sifted powdered sugar into
whipped topping.