Peanut Butter Pudding

This Peanut Butter Pudding has the delicious, salty taste of peanut butter with the light and creamy texture of pudding. It's topped with fluffy whipped cream and peanuts for an added crunch.

This pudding is so easy to make and comes together quickly. It chills in the fridge for 2 hours to firm up before being served.

A FEW NOTES BEFORE WE GET STARTED

• Measuring Your Ingredients:
  • I strongly encourage that you use a kitchen scale to measure your ingredients and ensure that you have the most accurate measurements possible.
  • However, if you don’t have a scale on hand and will be using cup measurements, make sure to use the “spoon and sweep” method when measuring to avoid packing in too much of any dry ingredient.

Whisk the sugar and cornstarch together in a saucepan. Cook on low heat, gradually streaming in the milk a little at a time and ensuring that the cornstarch does not clump. Continue to cook over low medium heat, whisking occasionally and scraping the sides of the pot until the mixture begins to boil.

Reduce heat to a simmer and cook for another 2 minutes. Remove the pan from the heat and stir in the peanut butter and vanilla.

Transfer pudding to heat safe dishes and cover with plastic wrap by placing the plastic wrap directly on the surface of the pudding to avoid a skin from forming.

Chill for at least two hours.

Once the pudding is well chilled, combine heavy cream and sugar in a medium sized bowl.

Mix on medium-high with a handheld or stand mixer until somewhat stiff peaks have formed.

Use the back of the spoon to smooth out the tops of each pudding and remove the impressions the plastic wrap left. Top each bowl with a dollop of whipped cream and peanuts. Enjoy!

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