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RASPBERRY FLUFF SALAD
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| 50 Portions 3.0 Lb. (48 Ounces) Whipped Topping (such as Cool Whip Thawed) 4.0 Lb. Cream Style Cottage Cheese 14 1/2 Ounces Raspberry Flavored Gelatin Powder Place in large mixing bowl. 2 Lb. 14 Oz. Fresh Raspberries or Frozen Raspberries Drained Fold in. Place in appropriate serving bowl. Cover. Refrigerate until service. |
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This recipe compliments of Kansas State University Dining Services This home-sized recipe was used in the Dining Services test kitchen to develop a standardized recipe and may not produce the exact product we serve. We provide the home-sized recipe because all ingredient measures for our quantity recipes are expressed in weights to four decimal places, making them hard to produce in home kitchens with home-sized measuring equipment. Quantity production procedures and equipment needs may also be difficult to accommodate in a home kitchen. |
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