Chocolate-PB&J Tapioca Pudding

• 1 egg
• 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 Morsels
• 1 cup thawed COOL WHIP Whipped Topping
• 2 Tbsp. grape jelly

1. Whisk egg and milk in medium saucepan until blended.
2. Stir in sugar and tapioca.
3. Let stand 5 min.
4. Bring to full rolling boil on medium heat, stirring constantly.
5. Remove from heat.
6. Add peanut butter and vanilla; stir until peanut butter is melted and mixture is well blended.
7. Cool 10 min.
8. Stir in chocolate morsels.
9. Pour into bowl; cover with plastic wrap, placing plastic wrap directly on surface of pudding.
10. Refrigerate 1 hour or until cooled.
11. (Pudding thickens as it cools.)
12. Stir in COOL WHIP.
13. Add jelly; stir slightly to swirl.

egg, milk, sugar, tapioca, peanut butter, vanilla, grape jelly

Taken from www.kraftrecipes.com/recipes/chocolate-pbj-tapioca-pudding-189917.aspx (may not work)