*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
This is awesome. I cook it a little longer so it will be thicker. Also instead of whip cream, I put it over top of a scoop of vanilla ice cream and serve warm, instead of refrigerate. Everyone I make it for loves it!
This came out tasting perfect....just like a peanut butter filling you'd have in a pie or something. THe only issue I had with mine was that my milk mixture burned to the bottom of the pan and so I ended up with some little pieces of burned milk in my pudding, but it still tasted great! I would just advise to watch that pan carefully:)
Well, Edna, I want to rate this higher, and if I can have a more successful outcome consistency-wise using only cornstarch, I'll surely upgrade the star allotment. For me, though, even following directions, it just didn't quite set. Also, it was sweeter than we like. On the plus side, however, the whole concept of peanut butter pudding is really neat. We have always enjoyed butterscotch from the box, so this was fun to try. Thanks.
Excellent flavor; gave it 4 stars because I had to revise it. It did not thicken using only cornstarch as a thickener. In a measuring cup, I whisked an egg, poured some of the hot pudding into it, whisked again to mix, then poured this mixture back into the pan and heated on medium until thick and starting to boil, stirring all the while. This helped thicken it; poured into 4 fancy serving dishes, and put a dollop of jam on top, just before serving, as another reviewer suggested.
If you're having trouble with the consistency, here's your issue: The pudding *must* come to a boil, which could take 5 minutes, before cooking it another 2 minutes. If your pudding tastes chalky it's because you didn't bring it to a boil--that's the raw cornstarch you're tasting. The pudding will thicken as it cools, but if you want a thicker pudding (which I prefer, personally) use 2-3 tablespoons of cornstarch. Hope that helps!
This wasn't to my personal liking, but it came out as advertised and was gobbled up by the peanut butter lovers in my house. I did cook mine longer - not exactly sure how much, but until it got thick - maybe more like 4 or 5 minutes? I also used natural peanut butter, so there was a slight gritty texture from the peanuts - not exactly unpleasant, in fact I kind of liked that because it made it more peanutty. I think this would make a decent pie filling, maybe in a chocolate cookie crumb crust.