Title: Banana cream pudding
 Categories: 
      Yield: 100 Servings
 
  8 3/4 qt WATER; COLD
  1 7/8 lb MILK; DRY NON-FAT L HEAT
  6 1/2 lb BANANAS FRESH
  6 7/8 lb DSRT PWD VANILLA
 
  PAN:  12 BY 20 BY 2 1/2-INCH STEAM TABLE PAN
  :
  
  1.  RECONSTITUTE MILK. CHILL TO 50 F. PLACE IN MIXER BOWL.
  
  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.
  
  3.  USE 1/4 INCH SLICED, PEELED BANANAS.  TO PREVENT DISCOLORATION,
  SLICE BANANAS JUST BEFORE ADDING TO PUDDING.  FOLD BANANAS INTO EACH
  PAN.
  
  4.  REFRIGERATE AT LEAST 1 HOUR OR UNTIL READY TO SERVE.
  
  Recipe Number: J02101
  
  SERVING SIZE: 1/2 CUP
  
  From the  (actually used today!).