Serving Size: 1 (2x3) Makes: 10/25/50/100 Servings Cook Method: Mix & Chill

Nutritional Content

Allergens: pineapple

Calories: 80 Kcal

Carbohydrates: 18 g

Protein: 2 g

Total Fat: 0 g

Calcium: 0 mg

Sodium: 85 mg

Ingredients

10 Servings

• 6 Oz Gelatin, Strawberry Dry

• 1 2/3 Cup Water, Tap

• 1 2/3 Cup Water, Tap

• 3/4 Cup Fruit Cocktail, JcPk

• 3 Tbsp 1 tsp Topping, Whip Non-Dairy Bag

25 Servings

• 15 Oz Gelatin, Strawberry Dry

• 1 Qt Water, Tap

• 1 Qt Water, Tap

• 2 Cup Fruit Cocktail, JcPk

• 1/2 Cup Topping, Whip Non-Dairy Bag

50 Servings

• 1 lb 14 Oz Gelatin, Strawberry Dry

• 2 Qt Water, Tap

• 2 Qt Water, Tap

• 1 Qt Fruit Cocktail, JcPk

• 1 Cup Topping, Whip Non-Dairy Bag

100 Servings

• 3 lb 12 Oz Gelatin, Strawberry Dry

• 1 Gal Water, Tap

• 1 Gal Water, Tap

• 2 Qt Fruit Cocktail, JcPk

• 2 Cup Topping, Whip Non-Dairy Bag

Instructions

1. Wash hands before beginning to prepare & sanitize surfaces and equipment.

2. WASH HANDS before beginning preparation & SANITIZE surfaces & equipment.

3. Reserve juice from cocktail. Whip topping per manufacturer's instructions. Combine gelatin and first water (boiling) until dissolved.

4. Add remaining water (iced) and fruit cocktail juice to make total cold water needed. Mix well. Chill until thickened slightly.

5. Fold drained fruit cocktail in mixture. Chill until thickened egg white consistency.

6. Fold whipped topping in to fruit / gelatin mixture. Do not overmix.

7. Spread 1 1/2 gallon into steamtable pan. Chill until firm.

8. Portion into 2x3" servings.

9. CCP -- Maintain <40F/4C; discard unused product. (FDA)
   
   Print Recipe Here