Excellent for peanut butter lovers! Can be served with whipped topping and/or nuts.



Recipe Summary

5 mins
15 mins
30 mins
50 mins
4 servings


Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

354 calories; protein 12g 24% DV; carbohydrates 31.4g 10% DV; fat 21.5g 33% DV; cholesterol 18.5mg 6% DV; sodium 343.7mg 14% DV. Full Nutrition

Reviews (11)

Read More Reviews

Most helpful positive review

Rating: 4 stars
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. Read More
11 Ratings
  • 5 star values: 6
  • 4 star values: 5
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
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. Read More
Rating: 4 stars
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 making a sandwich I spread my peanut butter on the lighter side. So I will cut the amount by half and try that next time. I do realize that the name makes reference to peanut butter twice, still thought it heavy however. Other reviewers liked the amount so maybe you would too. I do think this would make a great peanut butter frozen pop. Read More
Rating: 5 stars
Just made it and it is chilling now. I did take the advice from other post and added 3 more teaspoons of corn starch. Good and thick. Read More
Rating: 4 stars
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 done. However I am now thinking 2 1/2 tablespoons total would have been good. I tasted it before adding extra and it had this awesome peanut butter icecream flavor. However I knew there was no way it would get completely thick. I then reheated it with the additional cornstarch which completely thickened it but gave it that slightly boxed pudding taste and texture. I would have to work on the perfect amount. I used shelf stable whipping cream Trader Joes brand and Planters creamy natural peanut butter. Read More
Rating: 5 stars
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 Read More
Rating: 5 stars
I made it but no vanilla, or half and half, added tapioca. Filled part way, let set, then chocolate tapioca on top. Yes it's a peanut butter cup pudding. Read More
Rating: 4 stars
Just finished making this. I used a double boiler. Added two egg yolks. And added three additional tsp of corn starch per one reviewer. Unfortunately, I used one cup of peanut butter. Yup you read right. It is very rich. Quite creamy and very, very peanut buttery. I'll need peanut butteraholics after this p-butter amount mistake. But well worth it.. Read More
Rating: 5 stars
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 milk. Probably not necessary. My family loves this. Its delicious! Read More
Rating: 4 stars
Was a little thin could be operator error...fabulous flavor. Read More