Tapioca pudding is famous for bringing the creamy to all kinds of desserts. Here, it works its magic with chocolate, peanut butter and jelly.
What You Need
Original recipe yields 7 servings
2-3/4 cups milk
1/3 cup sugar
3 Tbsp. MINUTE Tapioca
1/4 cup creamy peanut butter
1 tsp. vanilla
1/4 cup BAKER'S Semi-Sweet Chocolate Chips
1 cup thawed COOL WHIP Whipped Topping
2 Tbsp. grape jelly
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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 peanut butter and vanilla; stir until peanut butter is melted and mixture is well blended. Cool 10 min. Stir in chocolate morsels. Pour into bowl; cover with plastic wrap, placing plastic wrap directly on surface of pudding.
Refrigerate 1 hour or until cooled. (Pudding thickens as it cools.) Stir in COOL WHIP. Add jelly; stir slightly to swirl.
Plan ahead and make smart food choices during the day so you can have a serving of this deliciously different tapioca pudding.
Prepare using strawberry jam.
Calories From Fat
% Daily Value*
Total Fat 11g
Saturated Fat 6g
Trans Fat 0g
Total Carbohydrates 32g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
7 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.