Peanut Butter Pudding

Yeild: 2 1/2 cups

1/2 c. sugar

2 T. cornstarch

1/4 t. salt

1 1/2 c. milk

1/2 c. half-and-half

3/4 c. creamy peanut butter

1 t. vanilla

Combine first three ingredients in a medium-size heavy saucepan. Gradually whisk in milk and half-and-half. Bring to a boil over medium heat, whisking constantly. Boil, whisking constantly, for one minute. Remove from heat. (Pudding will be thin.) Add peanut butter and vanilla, whisking until smooth. Pour into a bowl; place plastic wrap directly over warm pudding to prevent it from forming a skin. Chill two hours before serving.