- 1/3 cup sugar
- 4-1/2 teaspoons cornstarch
- 1/4 teaspoon salt
- 1-1/2 cups milk
- 1/2 cup half-and-half cream
- 1/2 cup creamy peanut butter
- 1 teaspoon vanilla extract
- Whipped cream, optional
- In a saucepan, combine sugar, cornstarch and salt. Gradually stir in milk and cream; bring to a boil over medium heat. Cook and stir for 2 minutes. Remove from the heat; stir in peanut butter and vanilla until smooth. Pour into serving dishes; refrigerate. Garnish with whipped cream if desired. Yield: 4 servings.
Originally published as Peanut Butter Pudding in Taste of Home December/January 1998, p67
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