Instant Vanilla Pudding 42 oz.
Lowfat Milk --- 4 1/2 qt.
DOLEŽ Crushed Pineapple 6 lb. 11 oz 1 (#10) can
Golden Raisins 2 lb. 6 cups
Non Dairy Ready To Whip Topping 4 lb. 8 cups
Pound Cake, cut into 1/2-inch cubes 9 lb. ---
DOLE Tropical Fruit Salad juice, drained and reserved 6 lb. 10 oz. 1 (#10) can
Raspberry Jam 4 lb. 6 cups
Sliced Almonds, toasted 3/4 lb. 3 cups
Mix together pudding and milk until smooth.
Stir in undrained crushed pineapple and raisins.
Whip topping according to package directions. Fold 4 cups into pudding mixture.
Cover bottom of six 2-inch deep hotel pans with a layer of cake cubes.
Sprinkle cake with reserved tropical fruit salad juice.
Top each pan with 6 cups (3-3/4 lb.) pudding mixture and 2 cups tropical fruit salad.
Place remaining cake cubes on pudding, pressing down gently.
Heat jam and pour 1 cup over top of each pan, cool slightly.
Spread remaining whipped topping over each trifle.
Sprinkle nuts over whipped topping.
Chill 4-6 hours. Cut each pan into 16 portions and spoon into bowls.
14g fat (9g sat.)
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