Peanut Butter Pudding

READY IN: 16mins
Recipe by Mami J

There are a few recipes for peanut butter pudding posted but none like this one. I liked it because it doesn't use eggs or instant pudding mixes. Haven't tried, but posted for safe-keeping. Courtesy of La Lechera sweetened condensed milk, 50% less sugar. Cooking time is the time it takes for the pudding to cool.

Top Review by Boomette

I thought I'd like this peanut butter pudding. But I didn't. It was too sweet. And also the peanut butter taste was not enough. It would have been better with more peanut butter I think. Or maybe use less water and replace with plain milk could help. It took a lot of time to get it to thicken. Thanks Mami J. Made for Bargain Basement tag game

Ingredients Nutrition

Directions

  1. In a medium saucepan, combine water with the condensed and evaporated milks, and the peanut butter. Bring to a boil over low heat, mixing constantly with a wire whisk. When mixture boils, add the dissolved cornstarch, and cook for 2 minutes or until it comes to a boil again, whisking constantly. Remove from heat and let cool slightly. Divide among 8 custard cups and let cool. Sprinkle with peanuts and garnish with raspberries or strawberries, if desired. Refrigerate when cool.

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