Peanut Butter Pudding

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.

• Ready In: 16 mins
• Serves: 8

Ingredients

• 2  cups water
• 1 (14 ounce) can sweetened condensed milk (La Lechera 50% less sugar, or other)
• 1 (12 ounce) can evaporated milk
• 1  cup peanut butter
• 4  tablespoons cornstarch, dissolved in 1/4 cup water
• 1⁄4 cup  toasted peanuts, coarsely chopped
•  raspberries (optional) or  strawberry, for garnish (optional)

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.