Peanut Butter Pudding

Name: Peanut Butter Pudding
Prep time: 15 min
Cook time: 1 min
Total time: 16 min
Yield: 8 serving(s)
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)

(3)

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.

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READY IN: 16mins

SERVES: 8

UNITS: US

INGREDIENTS

Nutrition

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

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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