Chef's Quick Tips: Banana Pudding
This week Chef Victor Amereno of the Blue Cactus Grill shows Tina Redwine how to make classic American comfort food with a South Western twist.
•
Apr 27, 2020, 10:28 AM
•
Updated 1,781 days ago
Share:
More Stories
1:34
Chef's Quick Tip: Man candy
1,028ds ago1:31
Chef's Quick Tips: Shredded Mexican salsa chicken
1,029ds ago1:41
Chef's Quick Tip: Fried Rice
1,030ds ago1:58
Chef's Quick Tips: Three-ingredient cobbler
1,031ds ago1:36
Chef's Quick Tip: Lemon Greek marinade
1,032ds ago1:25
Chef's Quick Tips: One pan lemon chicken
1,035ds ago1:34
Chef's Quick Tip: Man candy
1,028ds ago1:31
Chef's Quick Tips: Shredded Mexican salsa chicken
1,029ds ago1:41
Chef's Quick Tip: Fried Rice
1,030ds ago1:58
Chef's Quick Tips: Three-ingredient cobbler
1,031ds ago1:36
Chef's Quick Tip: Lemon Greek marinade
1,032ds ago1:25
Chef's Quick Tips: One pan lemon chicken
1,035ds ago
This week Chef Victor Amereno of the Blue Cactus Grill shows Tina Redwine how to make classic American comfort food with a South Western twist.
Banana Pudding
Ingredients:
*This recipe could be made from scratch or Jell-O vanilla pudding purchased in the store.
1- 5 oz. Box Jell-O Vanilla Pudding
1- 14 oz can condensed milk
2 thinly sliced bananas
1 quart heavy cream
1 1/2 cups cold water
1 cup Vanilla wafer cookies
Directions:
Combine water and pudding mix until smooth
In food processor whip heavy cream until slightly firm
Combine all ingredients including banana and cookies
Chill and serve
Contact:
Chef Victor Amereno
Blue Cactus Grill in Norwalk, Fairfield
NEWS 12 CT FOOD FIGHT!
More from News 12
0:21
Sally's Apizza is making its way to Norwalk later this year
1:26
Chef’s Quick Tips: Maple Barbecue Salmon
0:24
New Bridgeport eatery that was forced to close due to pandemic is back in business
1:41
Chef's Quick Tip: Copps Island Oysters Rockefeller Style
1:44
Stamford Parade Spectacular canceled due to COVID-19 pandemic
1:45
