Butterscotch Cream Pudding (Instant)

Jan 072013
 

Ingredients

Ingredient Weight Measure Issue
MILK,NONFAT,DRY 1-1/3 lbs 2 qts 3/4 cup
WATER,COLD 23 lbs 2 gal 3 qts
DESSERT POWDER,PUDDING,INSTANT,BUTTERSCOTCH 6-7/8 lbs

Method

1 Reconstitute milk. Chill to 50 F. Place in mixer bowl.
2 Add butterscotch 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 Pour 4-1/2 quarts pudding into each pan. Cover surface of pudding with waxed paper.
4 Refrigerate at least 1 hour or until ready to serve. Pudding may be garnished with well-drained fruit or whipped topping. CCP:
Hold for service at 41 F. or lower.

Nutrition

Calories Carbohydrates Protein Fat Cholesterol Sodium Calcium
136 cal 32 g 2 g 0 g 1 mg 485 mg 79 mg

Portion

1/2 Cup

Yield

100