Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: spread 1 cup of the cool whip carefully over the bottom of graham cracker crust. drop jam by tablespoonfuls onto topping; spread carefully. in a bowl, whisk milk and pudding mix well. add peanut butter and mix well; fold in the remaining cool whip topping and spread over jam. cover and freeze for about 3 1/2 hours. remove from freezer 10 minutes before 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.