Chocolate-PB&J Tapioca Pudding

1. 1

   Whisk egg and milk in medium saucepan until blended.

2. 2

   Stir in sugar and tapioca.

3. 3

   Let stand 5 min.

4. 4

   Bring to full rolling boil on medium heat, stirring constantly.

5. 5

   Remove from heat.

6. 6

   Add peanut butter and vanilla; stir until peanut butter is melted and mixture is well blended.

7. 7

   Cool 10 min.

8. 8

   Stir in chocolate morsels.

9. 9

   Pour into bowl; cover with plastic wrap, placing plastic wrap directly on surface of pudding.

10. 10

    Refrigerate 1 hour or until cooled.

11. 11

    (Pudding thickens as it cools.)

12. 12

    Stir in COOL WHIP.

13. 13

    Add jelly; stir slightly to swirl.

* Per serving · 4 servings · Values may vary.

No additional tips available.