Recipe#507

Servings: YIELD: 100 Portions (2 1/2 Gallons)
Portions: 1/4 Cup Each
Pan Size:
Temperature:

INGREDIENTS

7 1/2 cups water, cold
2-1 lb cn (2 lb) topping dessert and bakery products, dehydrated
1 1/3 cups (6 1/2 oz) milk, nonfat, dry
4 tbsp. vanilla (optional)
2/3-No. 10 cn (4 lb 8 oz) crushed pineapple, canned, drain

INSTRUCTIONS

Put cold water into mixer bowl; add topping, milk and vanilla. Using whip at low speed, whip 3 minutes or until thoroughly blended. Scrape down bowl and whip. Whip at high speed 5 to 10 minutes or until stiff peeks are formed. Fold drained crushed pineapple into whipped topping. Cover and refrigerate until ready to use.

NOTE: 1. 1 1/2 qt. (3 lb) of other chopped, drained fruit may be used.
2. When topping is used for icing cakes, fold 1 qt. (1 lb) sifted powdered sugar into whipped topping.