PEANUT BUTTER PUDDING
Peanut Butter Pudding is a creamy homemade pudding made with peanut butter that is a perfect snack or after-dinner treat.
Provided by Amanda Rettke--iambaker.net
Categories Dessert
Time 1h12m
Number Of Ingredients 7
Steps:
- In a saucepan over medium heat, combine the sugar, cornstarch, and salt. Slowly add in milk, whisking constantly until all of the sugar is dissolved.
- Increase to medium-high heat and bring the mixture to a boil.
- Reduce heat to medium-low. Cook, whisking constantly for 2 more minutes.
- Remove the pan from the heat and stir in the butter, peanut butter, and vanilla. Whisk until smooth and creamy.
- Transfer the pudding to a bowl, cover with plastic wrap (making sure to press down on the plastic wrap so it touches the pudding), and let it chill in the refrigerator for at least an hour. Serve chilled.
Nutrition Facts : Calories 711 kcal, ServingSize 1 serving
PEANUT BUTTER LOVER'S PEANUT BUTTER PUDDING
Excellent for peanut butter lovers! Can be served with whipped topping and/or nuts.
Provided by libby
Categories Desserts Custards and Pudding Recipes
Time 50m
Yield 4
Number Of Ingredients 7
Steps:
- Stir sugar, cornstarch, and salt together in a saucepan. Stream milk and half-and-half into the saucepan while stirring to dissolve the sugar mixture.
- Bring the mixture to a boil, reduce heat to medium, and cook, stirring continually, for 2 minutes. Remove saucepan from heat; stir peanut butter and vanilla extract into the milk mixture until smooth.
- Divide the mixture into 4 small serving dishes and refrigerate until firm, at least 30 minutes.
Nutrition Facts : Calories 353.8 calories, Carbohydrate 31.4 g, Cholesterol 18.5 mg, Fat 21.5 g, Fiber 2 g, Protein 12 g, SaturatedFat 6.7 g, Sodium 343.7 mg, Sugar 24.1 g
PEANUT BUTTER PUDDING
"For a creamy, comforting dessert, this smooth pudding can't be beat," assures Edna Hoffman of Hebron, Indiana.
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- 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.
Nutrition Facts : Calories 364 calories, Fat 22g fat (7g saturated fat), Cholesterol 27mg cholesterol, Sodium 357mg sodium, Carbohydrate 31g carbohydrate (24g sugars, Fiber 2g fiber), Protein 12g protein.
QUICK PEANUT BUTTER PUDDING
Joyce Crouse of Chambersburg, Pennsylvania dresses up sugar-free instant pudding with peanut butter for this simply yummy dessert. "I came up with the ides one day when I was looking for something fast for dessert. It's delicious," assures Joyce.
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- In a bowl, whisk the milk and peanut butter until blended. Add pudding mix; whisk for 2 minutes or until slightly thickened. Spoon into dessert dishes. Refrigerate for at least 5 minutes or until set. Just before serving, dollop with whipped topping and drizzle with chocolate syrup.
Nutrition Facts : Calories 112 calories, Fat 3g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 186mg sodium, Carbohydrate 14g carbohydrate, Fiber 1g fiber), Protein 6g protein.
PEANUT BUTTER PUDDING
Make and share this Peanut Butter Pudding recipe from Food.com.
Provided by Tonkcats
Categories Dessert
Time 12m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Peanut Butter Pudding: Mix sugar, cornstarch and salt. Gradually add milk and cook over medium heat until thick and bubbling.
- Stir constantly.
- Remove from heat, add 1 cup peanut butter and 2 teaspoons vanilla.
- Cool; times do not include refrigeration time.
PEANUT BUTTER AND JELLY PUDDING
Fold fresh grapes, roasted peanuts and peanut butter chips into creamy vanilla pudding for a snack or dessert that tastes just like the beloved sandwich.
Provided by Food Network Kitchen
Categories dessert
Time 4h20m
Yield 6 to 8 servings (about 5 cups)
Number Of Ingredients 9
Steps:
- Heat 4 cups of the milk in a large saucepan over medium heat until steaming.
- Whisk the sugar, cornstarch and 1/2 teaspoon salt in a large bowl. Whisk in the egg yolks and the remaining 1/2 cup milk.
- Whisk half of the hot milk into the egg mixture until smooth, then gradually whisk the egg-milk mixture into the saucepan. Cook over medium heat, whisking constantly, until the mixture boils. Continue to cook, whisking constantly, until it has thickened to a puddinglike consistency, 3 to 4 minutes. Remove from the heat and stir in the vanilla extract.
- Cool slightly, stirring a few times to prevent a skin from forming. Place a piece of plastic wrap directly on top of the pudding and refrigerate until completely cooled and thickened, about 4 hours.
- Before serving, whisk the pudding vigorously until smooth and creamy. Gently fold in the grapes, peanuts and peanut butter chips. Spoon the pudding into six to eight individual cups and top each with a single whole grape.
PEANUT BUTTER BREAKFAST BREAD PUDDING
Provided by Food Network
Time 50m
Yield 4 servings
Number Of Ingredients 10
Steps:
- HEAT oven to 350 degrees F. Spray an 8 x 8-inch baking pan with no-stick cooking spray.
- BREAK eggs into a large bowl; whisk until well combined. Add milk, sugar, vanilla and cinnamon; whisk until well combined. Add peanut butter; whisk until well mixed.
- CUT or tear bread into 1-inch squares and add to bowl. Add raisins and gently stir to mix well. Pour bread mixture into prepared baking pan.
- BAKE until the mixture is set and the top is golden brown (about 25 minutes). Remove from oven and place on a baking rack to cool.
- SERVE warm, spooned into bowls and topped with fruit yogurt.
PEANUT BUTTER ICING RECIPE
Enjoy our Peanut Butter Icing Recipe on cakes, cupcakes or right out of the bowl. Our Peanut Butter Icing Recipe combines milk, pudding and peanut butter.
Provided by My Food and Family
Categories Home
Time 10m
Yield 20 servings, 2 Tbsp. each
Number Of Ingredients 4
Steps:
- Beat pudding mix and milk in medium bowl with whisk 2 min. (Pudding will be thick.)
- Add peanut butter; mix well. Stir in COOL WHIP.
Nutrition Facts : Calories 70, Fat 4 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 100 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 2 g
CHOCOLATE PEANUT BUTTER PUDDING
Make and share this CHOCOLATE Peanut Butter Pudding recipe from Food.com.
Provided by OceanIvy
Categories Dessert
Time 10m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- Pour milk into bowl.
- Add in Peanut Butter and pudding mix.
- Beat slowly after until mixed.
- Mix no longer than a minute.
- Pour the mixture into serving cups or dishes.
- Let set for about 5 minutes,refridgerate shortly before serving.
- Nice garnishes may be,chopped nuts,chocolate sprinkles.
Nutrition Facts : Calories 268, Fat 20.6, SaturatedFat 5.4, Cholesterol 17.1, Sodium 216.5, Carbohydrate 12.6, Fiber 2.6, Sugar 2.7, Protein 11.8
PEANUT BUTTER & JAM PUDDING
The popular combo of jam and peanut butter works beautifully in this sponge pudding. The salty, nutty flavour you get from the peanuts matches so well with the jammy fruit
Provided by Esther Clark
Categories Dessert
Time 1h15m
Number Of Ingredients 12
Steps:
- Heat the oven to 180C/160C fan/gas 4. Tip the berries into a large saucepan with the jam, and heat gently for about 5 mins until just starting to turn saucy. Spoon some of the liquid into a small bowl and mix with the cornflour. Stir the cornflour mixture into the fruit mixture in the pan, and simmer for 2 mins. Pour into the base of a baking dish (ours was 18 x 25cm), then set aside.
- Beat the butter and sugar together in a stand mixer, or using an electric whisk, for 5 mins until pale and fluffy. Add the eggs, one at a time, beating between each addition, then the vanilla, flour and peanut butter, beating briefly to combine. Stir in the milk to loosen the mixture. Carefully spoon the batter into the dish over the berries, then smooth the surface gently with the back of a spoon and scatter over the nuts. Bake for 45-50 mins. Leave to cool for 10 mins before serving warm with vanilla ice cream or custard.
Nutrition Facts : Calories 568 calories, Fat 32 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 59 grams carbohydrates, Sugar 47 grams sugar, Fiber 5 grams fiber, Protein 10 grams protein, Sodium 0.8 milligram of sodium
PEANUT BUTTER AND BANANA PUDDING PIE
This decadent pudding pie capitalizes on the iconic duo: peanut butter and banana. A sweet amalgamation of banana pudding and peanut butter pie, this dessert has "crowd favorite" written all over it. Be sure to note that the recipe calls for a deep-dish pie plate, as the filling would overfill a standard pie dish. Top with crumbled wafers and banana slices, as desired.
Provided by Darcy Lenz
Categories Banana Pie
Time 9h35m
Yield 10
Number Of Ingredients 21
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Whisk cookie crumbs, sugar, and salt for crust together in a medium bowl. Stir in the melted butter until mixture is coated and moist. Press the crumb mixture evenly along the bottom and up the sides of a 9-inch, deep-dish pie plate.
- Bake crust in the preheated oven until golden brown and firm, 10 to 12 minutes. Cool completely on a wire rack.
- Melt 1/2 cup of the peanut butter and butter for the peanut butter layer in a small saucepan over medium-low heat, whisking to combine. Once melted, set aside to cool slightly, about 2 minutes. Pour mixture into bottom of the cooled crust, carefully smoothing into an even layer with a silicone spatula. Arrange the banana slices in an even layer over the peanut butter.
- Combine the remaining ½ cup peanut butter and confectioners' sugar in a medium bowl. Cut the peanut butter into the sugar using a fork until a crumbly, streusel-like mixture forms; you will get about 2 scant cups of this mixture. Sprinkle about half of this mixture over the sliced bananas. Gently press with clean fingertips into a relatively even layer. Place pie in refrigerator while you make the pudding.
- Beat egg yolks for banana pudding layer with a whisk in a medium bowl until well combined; set aside. Whisk together the sugar, cornstarch, and salt in a medium saucepan to evenly combine. Whisk in half-and-half, making sure all ingredients are well distributed. Place the pan over medium heat; cook, stirring constantly, until mixture has thickened slightly and gently begins to simmer, about 10 minutes.
- Remove pan from heat and, while whisking rapidly, slowly drizzle about ½ to 1 cup of the hot cream mixture into the eggs to temper. Keep whisking until smooth and combined. Pour the egg mixture into the pan and return to medium heat. Cook, stirring constantly, until mixture thickens further, 3 to 6 minutes. Remove pan from heat and whisk in the butter, vanilla, and banana extract.
- Pour the pudding mixture into a large mixing bowl and press a sheet of plastic wrap onto the surface of the pudding to prevent a "skin" from forming. Cool to room temperature, 20 to 30 minutes.
- Once pudding has cooled, pour about half of the pudding into the pie shell. Sprinkle the crumbled wafers in an even layer over top. Arrange the banana slices over the wafers. Sprinkle the remaining peanut butter crumble mixture over the bananas. Pour remaining pudding over top. (Some of the peanut butter crumble and banana slices may float towards the surface; that's just fine. Smooth the surface as well as you can with a silicone spatula.) Place a piece of plastic wrap directly onto surface of the pudding filling to prevent a skin from forming. Refrigerate for 8 hours, or overnight.
- When ready to serve, combine heavy cream, confectioners' sugar, and vanilla for topping in a chilled mixing bowl. Beat with an electric mixer fitted with a whisk attachment until medium-soft peaks form. Spoon the whipped cream on top of the pie.
Nutrition Facts : Calories 934.1 calories, Carbohydrate 98.1 g, Cholesterol 174.4 mg, Fat 57.1 g, Fiber 3.5 g, Protein 12.8 g, SaturatedFat 25.3 g, Sodium 492.6 mg, Sugar 41.8 g
PEANUT BUTTER BANANA CRUNCH CHIA SEED PUDDING RECIPE BY TASTY
Here's what you need: peanut butter, greek yogurt, almond milk, vanilla extract, honey, chia seeds, banana, roasted peanut, crunchy granola cluster
Provided by Joey Firoben
Categories Snacks
Yield 4 servings
Number Of Ingredients 9
Steps:
- In a medium bowl, mix the peanut butter and greek yogurt together until smooth.
- Add in the almond milk, vanilla, honey, and chia seeds and mix until well combined.
- Pour the mixture into an airtight container and refrigerate, covered for 4 hours.
- Spoon the pudding into desired serving dish and top with sliced banana, roasted peanuts, and crunchy granola clusters.
- Enjoy!
Nutrition Facts : Calories 443 calories, Carbohydrate 44 grams, Fat 25 grams, Fiber 10 grams, Protein 15 grams, Sugar 23 grams
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