CHERRY CRUNCH (CHERRY PIE FILLING)

Ingredients

Ingredient Weight Measure Issue
PIE FILLING,CHERRY,PREPARED 18 lbs 2 gal 1 qts
COOKING SPRAY,NONSTICK 2 oz 1/4 cup 1/3 tbsp
JUICE,LEMON 3-1/4 oz 1/4 cup 2-1/3 tbsp
CAKE MIX,YELLOW 5 lbs
COCONUT,PREPARED,SWEETENED FLAKES 1 lbs 1 qts 1 cup
MARGARINE,SOFTENED 1 lbs 2 cup

Method

1 Spray each pan with non-stick cooking spray. Spread 4-1/2 quarts of pie filling into each sprayed sheet pan. Sprinkle 3 tablespoons
of lemon juice on top of mixture in each pan.
2 Combine cake mix and coconut; add margarine; mix until crumbly.
3 Sprinkle 2-3/4 quarts of mixture over each pan.
4 Using a convection oven, bake at 325 F. for 30 minutes on low fan, open vent or until lightly browned.
5 Cut 6 by 9.
Notes
1 In Step 2, 1 pound chopped unsalted nuts may be substituted for coconut, per 100 servings.

Nutrition

Calories Carbohydrates Protein Fat Cholesterol Sodium Calcium
243 cal 44 g 2 g 7 g 6 mg 207 mg 24 mg

Portion

1 Piece

Yield

100


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