Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: in a saucepan, whisk the milk and pudding mix. cook and stir over medium heat until mixture comes to a boil. reduce heat; stir in the peanut butter chips until melted. pour into the crust. cover and refrigerate for 3-4 hours or until set. spread whipped topping over pie. in a microwave-safe bowl, melt chocolate chips and shortening. cool for 5 minutes. drizzle over topping. refrigerate until serving.

Target recipe: whip cream cheese for 10 minutes with an electric mixer. add powdered sugar and whip 10 minutes more. blend in cool whip, peanut butter and vanilla. beat 5 minutes. pour into pie crusts and freeze at least 2 hours. before serving, garnish with whipped cream and peanuts. for a special touch, top pie with hot caramel or chocolate sauce.