Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: spread 1 cup cool whip in bottom of pie crust. freeze 10 minutes. carefully spread fudge sauce over top of cool whip. gradually stir milk into peanut butter until smooth. add instant pudding to mixture and beat 1-2 minutes. gently spoon mixture over fudge sauce. freeze 4 hours or overnight until firm. let stand room temp for 15 minutes before serving.

Target recipe: in heavy saucepan combine evaporated milk, sugar, salt and butter. bring to a boil over moderate heat. boil 8 minutes, stirring constantly. remove from heat, add morsels. stir until morsels melt and mixture is smooth. spread into foil lined 9-inch pan. chill 30 minutes. in heavy saucepan, combine brown sugar, butter and corn syrup. stir until smooth. bring to a boil. remove from heat. add confectioners sugar and walnuts. stir until well blended. spread over peanut butter fudge layer. chill until firm (2 hours).