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–+ servings
peanut butter pudding in small bowls
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5 from 26 votes

Peanut Butter Pudding

Peanut Butter Pudding is scrape-the-pan delicious. And this homemade pudding is just as easy as a box mix, but so much more scrumptious!
Prep Time15 minutes
Total Time15 minutes
Course: Dessert
Cuisine: American
Diet: Gluten Free
Servings: 4 servings
Calories: 394kcal
Author: Sue Moran

Ingredients

Instructions

  • Whisk the cornstarch with a little bit of the milk until very smooth and the cornstarch is completely dissolved. Add this mixture back to the rest of the milk, and set aside.
    Milk and cornstarch for peanut butter pudding.
  • In a medium, heavy bottomed saucepan, add the brown sugar along with a couple tablespoons water and melt the mixture until it starts to bubble.
    Melting brown sugar for peanut butter pudding.
  • Add the milk and the salt to the saucepan, and whisk everything together. It's ok if the sugar seizes up, it will melt again as the pudding cooks.
  • Over medium heat, continue to cook the mixture, stirring constantly, until it just comes to a boil.
    Cooking milk and sugar for peanut butter pudding.
  • Remove from the heat and whisk in the peanut butter and the vanilla extract until completely smooth.
    Whisking in peanut butter for peanut butter pudding.
  • Pour the pudding into your pudding cups, and allow to chill in the fridge for a few hours, or up to overnight. Serve with whipped cream and crushed peanuts, if desired.
    Peanut butter pudding poured into jars.

Nutrition

Calories: 394kcal | Carbohydrates: 45g | Protein: 12g | Fat: 20g | Saturated Fat: 6g | Cholesterol: 12mg | Sodium: 500mg | Potassium: 409mg | Fiber: 2g | Sugar: 36g | Vitamin A: 198IU | Calcium: 175mg | Iron: 1mg