|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|
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.
|136 cal||32 g||2 g||0 g||1 mg||485 mg||79 mg|