Ingredients50 m servings 354
- Stir sugar, cornstarch, and salt together in a saucepan. Stream milk and half-and-half into the saucepan while stirring to dissolve the sugar mixture.
- Bring the mixture to a boil, reduce heat to medium, and cook, stirring continually, for 2 minutes. Remove saucepan from heat; stir peanut butter and vanilla extract into the milk mixture until smooth.
- Divide the mixture into 4 small serving dishes and refrigerate until firm, at least 30 minutes.
Per Serving: 354 calories; 21.5 31.4 12 19 344 Full nutrition
ReviewsRead all reviews 6
This was a nice rich creamy peanut buttery pudding. I did have to add another couple of tsp of corn starch as it was kinda runny with what was called for as another reviewer suggested.
I can't review this recipe on the amount of cornstarch since I got a little heavy handed with that. I will review on the amount of peanut butter. First, I'm a peanut butter lover, but even makin...
This pudding will definitely satisfy a peanut butter craving. It is rich and tasty. Only thing is I am not sure about the correct amount of cornstarch? I added 2 more tablespoons before it was d...
Simple, quick and delicious. I use 1 cup half and half and 1 cup rice milk as it's the only kind of milk we buy. Also whisk in an egg before cooking to ensure thickening because of the rice mil...
made a chocolate oreo cookies shamed then 1/2 butter add formed it to pie crust took the peanut butter pudding put in pie shell 2hr in the freezer yumm OOoo