Thick, creamy and yummy, this Chocolate-Peanut Butter Tapioca Pudding takes only 20 minutes to make but will solidify your rep as master dessert maker.
What You Need
Original recipe yields 6 servings
2-3/4 cups milk
1/3 cup sugar
3 Tbsp. MINUTE Tapioca
3 oz. BAKER'S Semi-Sweet Chocolate
3 Tbsp. creamy peanut butter
1 tsp. vanilla
3/4 cup thawed COOL WHIP Whipped Topping
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Let's Make It
Whisk egg and milk in medium saucepan until blended. Stir in sugar and tapioca; let stand 5 min.
Bring to full rolling boil on medium heat, stirring constantly. Remove from heat. Add chocolate, peanut butter and vanilla; stir until chocolate and peanut butter are completely melted and mixture is well blended.
Cool 20 min.; stir. (Pudding will thicken as it cools.) Serve warm or chilled topped with COOL WHIP.
Dessert can be a part of a balanced diet, but remember to keep tabs on portions.
For a creamier pudding, cover slightly cooled pudding with plastic wrap before cooling completely.
Calories From Fat
% Daily Value*
Total Fat 13g
Saturated Fat 7g
Trans Fat 0g
Total Carbohydrates 35g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
6 servings, 1/2 cup each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.