Fruit Cocktail Chiffon Pie
INGREDIENTS:
13 1/2 lb FRUIT COCKTAIL #10
10 lb CAKE MIX YELLOW #10
1 lb NUTS MIX SHELL #10
2 lb SUGAR; BROWN, 2 LB
13 1/2 lb FRUIT COCKTAIL #10
10 lb CAKE MIX YELLOW #10
1 lb NUTS MIX SHELL #10
2 lb SUGAR; BROWN, 2 LB
PAN: 12 BY 20 BY 2 1/2-INCH STEAM TABLE PAN TEMPERATURE: 350 F. OVEN
1. DRAIN FRUIT COCKTAIL; RESERVE JUICE FOR USE IN STEP 4 AND FRUIT FOR USE IN STEP 5.
2. FOLD IN DRAINED FRUIT. PREPARE CAKE MIX ACCORDING TO INSTRUCTION ON CONTAINER.
3. POUR 2 3/4 QT (5 LB) BATTER IN EACH GREASED PAN.
4. BLEND BROWN SUGAR AND NUTS. SPRINKLE 2 1/4 CUPS OVER EACH PAN.
5. BAKE FOR 50 MINUTES.
6. WHEN COOL. CUT 5 BY 5.
Recipe Number: J02001
SERVING SIZE: 1 PIECE
1. DRAIN FRUIT COCKTAIL; RESERVE JUICE FOR USE IN STEP 4 AND FRUIT FOR USE IN STEP 5.
2. FOLD IN DRAINED FRUIT. PREPARE CAKE MIX ACCORDING TO INSTRUCTION ON CONTAINER.
3. POUR 2 3/4 QT (5 LB) BATTER IN EACH GREASED PAN.
4. BLEND BROWN SUGAR AND NUTS. SPRINKLE 2 1/4 CUPS OVER EACH PAN.
5. BAKE FOR 50 MINUTES.
6. WHEN COOL. CUT 5 BY 5.
Recipe Number: J02001
SERVING SIZE: 1 PIECE