Peanut Butter Pudding

1. Whisk the sugar and cornstarch together in a saucepan.
2. 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.
3. Reduce heat to a simmer and cook for another 2 minutes.
4. Remove the pan from the heat and stir in the peanut butter and vanilla.
5. 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.

Whipped Cream

1. Once the pudding is well chilled, combine heavy cream and sugar in a medium sized bowl.
2. Mix on medium-high with a handheld or stand mixer until somewhat stiff peaks have formed.

Assembly

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