Last Sunday I made these delicious peanut butter pudding cups for my dad’s father’s day dinner. They were so easy to come together and very low stress. I love minimal stress baking. Although, calling this recipe baking is hardly true. It’s more directions on how to prep something.
When I told David I was making my dad peanut butter pudding, he thought that sounded so gross. I’m not sure what’s up with anti-pudding, but once he tried it he retracted his previous statement. The pudding was the perfect amount of sweetness. The texture was great and the serving size was just right. I don’t have any complaints about this recipe. If anything, I’m raving about this recipe! It definitely makes me want to explore more pudding ideas. I also think it would be delicious to put this into an Oreo crust and turn it into a pudding pie.
Peanut Butter Pudding
Recipe from The Sweets Life
1/2 cup sugar
5 teaspoons corn starch
1 3/4 cup whole milk
1/2 cup heavy whipping cream
1 teaspoon vanilla
1/2 cup creamy peanut butter
toppings: chopped Reese’s peanut butter cups, mini chocolate chips, whipped cream
1. In a medium pot; whisk together the sugar and corn starch before adding in the milk and cream. Over medium heat whisk the milk and cream in with the sugar & corn starch. Whisk until mixture is creamy and simmering.
2. Stir in vanilla and peanut butter. Whisk until peanut butter is completely combined.
3. Place pudding into desired cups and refrigerate for at least 4 hours before serving. Top with your choice of toppings.