Peanut Butter Pudding is a creamy pudding loaded with peanut flavor. It’s easy to make from scratch and so rich.

Peanut Butter Pudding in a cup with whipped cream and chopped peanuts.
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If you love peanut butter, this dessert is a must try. The recipe is so easy for homemade pudding with just a few ingredients. It’s delicious topped with whipped cream and more peanuts.

I love making homemade pudding for the kids and Tapioca Pudding, Orange Pudding and Chocolate Pudding are more favorites. Our family also loves Peanut Butter Desserts for more dessert options such as Peanut Butter Rice Krispie Treats Recipe, Peanut Butter Fluff and Peanut Butter Cake Mix Cookies.

What is Peanut Butter Pudding?

It is a homemade pudding recipe for peanut butter flavored pudding. With a few pantry staples, it comes together easily.

The creamy peanut butter in the recipe makes this dessert a dream for peanut butter lovers.

Ingredients: 

Ingredients for pudding- sugar, cornstarch, milk, half and half, peanut butter, vanilla.
  • Granulated Sugar 
  • Cornstarch 
  • Whole Milk 
  • Half and Half
  • Creamy Peanut Butter 
  • Vanilla Extract 

Jump to the bottom and get the complete recipe ingredients and instructions.

Variations

  • Pie filling. This luscious pudding makes a great pie filling in a pie crust.
  • Topping. Chopped peanut butter cups also taste great.

Step by step instructions

Saucepan with sugar, cornstarch and salt.

Step 1. Get out a saucepan. Add the sugar, cornstarch and salt.

Milk added to pan.

Step 2. Slowly add the milk over medium high heat. Whisk constantly until the sugar is fully dissolved.  Then add half and half and heat until fully heated through. 

Peanut butter added to mixture.

Step 3. Allow the mixture to boil and lower and cook for 2 minutes. Stir the mixture constantly. Remove from the heat and add the peanut butter vanilla.

Mixture combined together in pan.

Step 4. Combine the peanut butter into the pudding thoroughly. Allow to cool to room temperature.

Plastic wrap on top of pudding.

Step 5. Cover with plastic wrap. Carefully push the plastic wrap down so it touches the pudding. This will prevent a film from forming on the pudding.

Mixture ready to chill in the fridge.

Step 6. Refrigerate for at least 1 hour.  Then the pudding is ready to serve chilled and enjoy!  

Pudding poured into individual cups.

Step 7. Pour the pudding mixture into cups.

Cups topped with whipped cream and nuts.

Step 8. Top with whipped cream and chopped peanuts.

Frequently Asked Questions

How to store?

Refrigerate the leftovers for up to 1 week in an airtight container. 

Can you freeze pudding?

You can freeze pudding, but the texture may change. Make sure to cover inside an airtight container. Freeze up to 3 months.

When ready to serve, thaw in the refrigerator.

Peanut Butter Pudding in cups with whipped cream and chopped peanuts.

Pro Tips

  • It’s important to use plastic wrap. While the pudding chills, make sure the plastic wrap touches the pudding, so it doesn’t form a film.
  • Refrigerate before serving. The pudding will thicken as it chills.

More pudding recipes:

Try this easy pudding recipe for tons of peanut butter flavor. Then come back and leave a comment!

Peanut Butter Pudding

5 from 4 votes
Peanut Butter Pudding is a creamy pudding loaded with peanut flavor. It's easy to make from scratch and so rich.
Prep Time 5 minutes
Cook Time 10 minutes
Refrigerate 1 hour
Total Time 1 hour 15 minutes
Servings 4
Cuisine American
Course Dessert
Calories 412

Ingredients

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Instructions

  • Place the sugar, cornstarch and salt in a saucepan over medium high heat. Slowly add in the milk, whisking it constantly until the sugar is fully dissolved.  Whisk in the half and half and heat until fully heated through.
  • Bring the mixture to a boil.  Reduce the heat to medium low and cook for 2 minutes stirring the mixture constantly so that it does not burn.
  • Remove the pan from the heat. Stir in the peanut butter and vanilla extract.
  • Let the pudding cool to room temperature, then transfer it to a bowl.
  • Cover it with plastic wrap and gently press the plastic wrap down so that it touches the top of the pudding to prevent a skim layer forming on top of the pudding.
  • Refrigerate for at least 1 hour.  Then the pudding is ready to serve chilled and enjoy!

Recipe Notes

Refrigerate the leftovers for up to 1 week in an airtight container.

Nutrition Facts

Calories 412kcal, Carbohydrates 43g, Protein 11g, Fat 23g, Saturated Fat 7g, Polyunsaturated Fat 4g, Monounsaturated Fat 10g, Cholesterol 22mg, Sodium 338mg, Potassium 363mg, Fiber 2g, Sugar 34g, Vitamin A 255IU, Vitamin C 0.3mg, Calcium 161mg, Iron 1mg

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About the Author

Hi, I’m Carrie. Welcome to Desserts on a Dime!

I’m on a mission to help you create delicious desserts on a budget and do not require a ton of time. Together, we are going to make something sweet that the entire family will love!

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