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Southern Mud
1/2 oz. eq. whole grain based dessert
Number of Portions: 100 Size of Portion: 1 square
Recipe HACCP Process: #1 - No cook
- Whole Grains
INGREDIENT | MEASURE (FOR 100 SERVINGS) |
|---|---|
Crackers, Graham, WGR, 3 Count Package, #210 | 3 1/2 pound(s) |
Pudding, Chocolate, RTS, Fat Free, #10 Can, #401 | 2 #10 can(s) |
Whipped Topping, Tube, Frozen, #88 | 2 pound(s) |
Margarine, Bulk, #119 | 8 ounce(s) |
Sugar, Confectioners, 50 Lb Bag, #403 | 4 pound(s) |
Cocoa, Dry, Powdered, Unsweet, #372 | 2/3 cup(s) |
Milk, Reduced Fat, 2% Milkfat, Bulk | 1 pound(s) + 6 ounce(s) |
Flavoring, Vanilla, Imitation, #380 | 1 tablespoon(s) + 1 teaspoon(s) |
DIRECTIONS
1. | Cover bottom of full-size steamtable pan with 1 layer of whole graham crackers. |
2. | Mix chocolate pudding and whipped topping together. |
3. | Spread layer of prepared pudding and whipped topping over crackers. |
4. | Repeat layers of crackers and mixture. |
5. | Top third layer with graham crackers. |
6. | Chill overnight. CCP: Cover and refrigerate at 41 degrees F or lower until ready for service. |
7. | ICING INSTRUCTIONS: |
8. | In a separate bowl, mix confectioner's sugar and cocoa. |
9. | Pour margarine into dry cocoa mixture. Mix well. |
10. | Add milk and vanilla to cocoa mixture. Mix until smooth. |
11. | Spread chocolate icing over chilled dessert pan. |
12. | Cut each pan 10 x 5 for 50 servings per pan and portion one square per serving. Cover and refrigerate. |
13. | Serve 1 square for 1/2 oz. eq. whole grain based dessert. CCP: Hold under refrigeration (41 degrees F or lower) until ready for service. Check temperature every 30 minutes. Cover, label, and date any leftovers. |
Production Notes
Use commodity products when available.