Three Years Ago: Spinach Chicken Pasta Salad with Teriyaki Vinaigrette
Peanut Butter Pudding
adapted from Epicurious
-1/2 cup sugar
-5 tsp cornstarch
-1/8 tsp salt
-1 3/4 cups whole milk (I used 2%)
-1/2 cup heavy whipping cream
-1/2 cup creamy natural peanut butter
-1 tsp vanilla extract
1. Whisk the sugar, cornstarch, and salt in a large saucepan. Gradually whisk in the milk, followed by the cream. Whisk over medium heat until boiling. Whisk constantly and boil for about 30 seconds, until thick.
2. Add peanut butter and boil until thick again (about 1 minute), whisking constantly.
3. Remove from heat and divide amongst glasses or dishes. Cover and chill completely before serving. Top with as desired (Reese's peanut butter cups, chocolate chips, whipped cream, etc.)