Servings: 100 Portions (3 Pans)
Portions: 1/2 Cup Each
Pan Size: 12 by 20-inch Steam Table Pan
8 3/4 cups (2 lb 8 oz) milk, nonfat, dry
1-1/2 quart water
3-No. 2-1/2 can (4 lb 8 oz) vanilla dessert powder, cooking type
7 1/2 quart water, hot (about 190 degrees F.)
2 cups (1 lb) butter or margarine (optional)
2 tablespoon vanilla (optional)
1-No. 10 can (6 lb 13 oz) crushed pineapple, canned
Combine milk and dessert powder. Add water and stir until smooth. Stir mixture into hot
water; heat slowly, stirring constantly, until pudding thickens and starts to boil. Turn
off heat. Add butter or margarine and vanilla. Stir until blended. Fold crushed
pineapple into vanilla pudding. Pour about 4-1/2 quart pudding into each pan. Cover;
refrigerate until ready to serve.
NOTE:
3 gallon other types of milk may be substituted for nonfat dry milk and water. Omit butter.