Recipe: Three recipes for a large group - Vanilla Fruit Salad Recipe, Super Cherry Tiramisu, Raspberry Megabytes (quantity recipes)

Here are some dessert recipes for you. If I made the first one I would add a packet of pistachio pudding mix just to give a green color or add some green food coloring. Good Luck!

Vanilla Fruit Salad Recipe

5 (20 ounces) cans pineapple chunks in juice
1 (8 ounces) can pineapple chunks in juice
4 (5.1 ounces) packages instant vanilla pudding mix
8 (15 ounces) cans mandarin oranges, drained
10 medium apples, chopped

Drain pineapple, reserving juice. Add water to make 6 cups.

Place pudding mixes in a large bowl. Stir in pineapple juice until thickened, about 4 to 6 minutes.

Fold in pineapple, oranges and apples.

Pour bout 8 cups each in four 13 x 9 x 2 inch pans that have been coated with non-stick vegetable spray.

Refrigerate.

Yield: 64 servings

These two recipes are cafeteria recipes. The first one calls for non dairy whipped topping base. You could probably swing that from the cafeteria of your college, if you were real nice!

Super Cherry Tiramisu

4 boxes Angel Food Cake Mix
1 gallon plus 3 quarts frozen sweetened cherries; thawed, drained then chopped
2 quarts non-dairy whipped topping base
1 quart plus 2 cups lowfat milk
1 cup cornstarch
2 cups lowfat milk

Prepare Angel Food Cake Mix as directed. Portion 1 quart plus 1-1/2 cups into an ungreased pan (12"x20"x2-1/2"). Bake at 325 F for 15 minutes.

When cakes are cool, spread 1 quart plus 3 cups of cherries evenly over each pan of cake.

Combine nondairy base and milk. Bring to a simmer over low heat.

Dissolve cornstarch in milk and add to hot milk mixture. Return to a simmer, stirring continuously until thickened.

Pour 3-1/2 cups evenly over each pan of cake and cherries. Refrigerate for at least two hours.

Cut each cake into 25 pieces.

Serves 100

Raspberry Megabytes

1 lb. plus 12 ounces butter
3 cups sugar
1 teaspoon salt
16 eggs
3/4 cup milk
1/4 cup vanilla
3 quarts plus 1 cup flour
2 quarts granola
16 dates, pitted and diced
1 cup raspberry jam

Mix butter, sugar and salt in mixing bowl with a paddle attachment for 10 minutes at medium speed.

Slowly add eggs. Scrape down sides of mixing bowl. Slowly add milk and vanilla. Scrape from sides of mixing bowl.

Add flour. Mix for 1 minute. Scrape down sides of mixing bowl. Refrigerate dough for 30 minutes.

Toss granola and dates in separte bowl. Portion cookies 2 Tablespoons at a time and roll in granola to coat.

Make an indentation in the center of each cookie and fill with 1/2 teaspoon of jam.

Bake at 375 for 12 minutes.

Serves 100