Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: in a medium bowl, beat together peanut butter, cream cheese and sugar. gently fold in 3 cups of whipped topping. spoon mixture into pie shell and smooth to edges of the shell. reserving 2 tbs. of hot fudge topping, place the remainder of the topping into a microwave safe container and microwave on high for 1 minute. stir. spread the hotfudge topping over the peanut butter layer. refrigerate until serving time. just before serving, spread the remaining whipped topping over the hor fudge layer, being careful not to mix the layers. place 2 tbs. of hot fudge topping (room temperature) in a small baggie and knead for a few seconds. cut a tiny hole in the corner of the baggie and drizzle over the pie to make it pretty.

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.