1 (3-ounce) package vanilla pudding ( not instant )
1 cup sugar
1/2 cup evaporated milk
1 Tablespoon butter or margarine
1 cup salted peanuts
1/4 teaspoon vanilla
Blend dry pudding and sugar in a 2 quart sauce pan.
Stir in evaporated milk.
Cook and stir over medium heat until it comes to a boil.
Lower heat and boil gently for 3 minutes.
Remove from heat, stir in peanuts and vanilla.
Beat immediately (while pudding is hot).
It will become somewhat dull.
Pour into greased loaf pan or drop by teaspoon onto foil lined cookie sheet.
For chocolate clusters: use chocolate pudding mix instead of vanilla pudding mix and add walnuts and raisins instead of peanuts.
For butterscotch clusters: use butterscotch pudding instead of vanilla and pecans instead of peanuts.
For coconut cream: use coconut cream pudding instead of vanilla and leave out the vanilla.
For Lemon clusters: use lemon pudding instead of vanilla. Omit vanilla and use 1 cup flaked coconut instead of peanuts.
Variations are unlimited.