Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: line two 13x9 pans with foil; set aside. in mixing bowl, combine 3/4 c peanut butter and 1 1/2 cups milk until smooth. slowly beat in chocolate pudding mix until blended; fold in 1 cup whipped topping. pour into prepared pan; freeze until firm. repeat with vanilla pudding and remaining peanut butter, milk and whipped topping. pour into second pan; freeze until firm. break or cut graham crackers into squares. cut frozen pudding mixture into 32 squares, about 2 1/2 inch x 2 1/4 inch (16 squares each pan). place each square between two crackers. wrap in plastic wrap. freeze overnight.

Target recipe: peanut butter pudding: mix sugar, cornstarch and salt. gradually add milk and cook over medium heat until thick and bubbling. stir constantly. remove from heat, add 1 cup peanut butter and 2 teaspoons vanilla. cool; times do not include refrigeration time.