Combine the sugar, cornstarch & salt in a medium saucepan. Whisk to combine ingredients.

Slowly whisk in the almond milk. Using a spatula, scrape the sides & bottom of sauce pan & whisk. (The dry ingredients like to gather on the sides at the bottom of the pan.)

Heat saucepan over medium-low heat.

Whisk frequently scraping the bottom, sides & center. Pay attention to whisk any lumps.

After about 10 minutes the pudding will start to simmer. Continue to cook for a minute or two, whisking, until pudding reaches desired thickness.

Remove from heat and whisk in peanut butter & vanilla extract until creamy & combined.

Layer pudding in dishes, cups or a bowl and refrigerate at least an hour before serving. Store covered.

Sprinkle or layer with toppings if desired.