Reviewed: Apr. 24, 2012

Great pudding! Its easy and perfect for when you need a little something sweet...and its all the ingredients we usually have in our pantry.

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Reviewer:

Natshoe

Reviewed: Feb. 3, 2012

If you're having trouble with the consistency, here's your issue: The pudding *must* come to a boil, which could take 5 minutes, before cooking it another 2 minutes. If your pudding tastes chalky it's because you didn't bring it to a boil--that's the raw cornstarch you're tasting. The pudding will thicken as it cools, but if you want a thicker pudding (which I prefer, personally) use 2-3 tablespoons of cornstarch. Hope that helps!

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Reviewer:

Yael

Cooking Level: Intermediate

Reviewed: Oct. 15, 2010

Well, Edna, I want to rate this higher, and if I can have a more successful outcome consistency-wise using only cornstarch, I'll surely upgrade the star allotment. For me, though, even following directions, it just didn't quite set. Also, it was sweeter than we like. On the plus side, however, the whole concept of peanut butter pudding is really neat. We have always enjoyed butterscotch from the box, so this was fun to try. Thanks.

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Reviewer:

Hezzy_tant_Cook

Cooking Level: Intermediate

Reviewed: Oct. 4, 2010

Yummy! Delicate, creamy and awesome! We loved it! I cooked it a bit longer than stated but other than that I made as written.

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Reviewer:

LISAMR

Cooking Level: Expert

Home Town: Kelso, Washington, USA

Reviewed: Mar. 14, 2010

This wasn't to my personal liking, but it came out as advertised and was gobbled up by the peanut butter lovers in my house. I did cook mine longer - not exactly sure how much, but until it got thick - maybe more like 4 or 5 minutes? I also used natural peanut butter, so there was a slight gritty texture from the peanuts - not exactly unpleasant, in fact I kind of liked that because it made it more peanutty. I think this would make a decent pie filling, maybe in a chocolate cookie crumb crust.

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Reviewer:

Christine M

Cooking Level: Intermediate

Home Town: Hopedale, Massachusetts, USA

Living In: Holden, Massachusetts, USA

Reviewed: Apr. 20, 2009

Excellent flavor; gave it 4 stars because I had to revise it. It did not thicken using only cornstarch as a thickener. In a measuring cup, I whisked an egg, poured some of the hot pudding into it, whisked again to mix, then poured this mixture back into the pan and heated on medium until thick and starting to boil, stirring all the while. This helped thicken it; poured into 4 fancy serving dishes, and put a dollop of jam on top, just before serving, as another reviewer suggested.

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Reviewer:

AUNT MAMIE

Cooking Level: Expert

Reviewed: Oct. 2, 2008

This came out tasting perfect....just like a peanut butter filling you'd have in a pie or something. THe only issue I had with mine was that my milk mixture burned to the bottom of the pan and so I ended up with some little pieces of burned milk in my pudding, but it still tasted great! I would just advise to watch that pan carefully:)

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Reviewer:

CHRISTINA241

Cooking Level: Intermediate

Home Town: Killingworth, Connecticut, USA

Living In: Round Lake, Illinois, USA

Reviewed: Apr. 27, 2008

This is awesome. I cook it a little longer so it will be thicker. Also instead of whip cream, I put it over top of a scoop of vanilla ice cream and serve warm, instead of refrigerate. Everyone I make it for loves it!

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Reviewer:

Jim

Cooking Level: Professional

Home Town: Grand Rapids, Michigan, USA

Living In: Kentwood, Michigan, USA

Reviewed: Apr. 2, 2008

No one in my family liked this pudding. My husband and son love peanut butter and they only ate a few bites of this and said they couldn't eat anymore. I will not be making this again.

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