Banana Cream Pudding
By: Anonymous
Published: Tuesday, December 15, 2009 - 10:13pm

Ingredients




8 3/4 quarts WATER, COLD
1 7/8 pounds MILK, DRY NON-FAT L HEAT
6 1/2 pounds BANANAS FRESH
6 7/8 pounds DSRT PWD VANILLA

Preparation

1 PAN: 12 BY 20 BY 2 1/2-INCH STEAM TABLE PAN 2 1. RECONSTITUTE MILK. CHILL TO 50 F. PLACE IN MIXER BOWL. 3 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. 4 3. USE 1/4 INCH SLICED, PEELED BANANAS. TO PREVENT DISCOLORATION, SLICE BANANAS JUST BEFORE ADDING TO PUDDING. FOLD BANANAS INTO EACH PAN. 5 4. REFRIGERATE AT LEAST 1 HOUR OR UNTIL READY TO SERVE. 6 SERVING SIZE: 1/2 CUP