Peanut Butter Pudding - cooking recipe

Ingredients

1 envelope unflavored gelatin
3 Tbsp. water
1 c. nonfat milk
1 1/2 c. can evaporated skim milk
1/2 c. chunky peanut butter
3/4 c. packed dark brown sugar
1 Tbsp. vanilla extract

Preparation

Add gelatin and water; allow to soften.
Combine nonfat milk, evaporated skim milk, peanut butter and brown sugar in pan; cook over medium heat, stirring constantly with whisk.
Just before mixture comes to boil, remove from heat.
(If allowed to boil, mixture will separate and have a grainy texture.
This does not ruin taste but appearance.)
Add vanilla extract and gelatin; mix well.
Cool to room temperature.
Pour into 8 custard cups and refrigerate at least 4 hours before serving.