Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: spread 1 cup of cool whip in bottom of pie crust. spread jam or fudge sauce over cool whip. freeze for about 10 minutes. in a bowl gradually add the milk to the peanut butter, blending until smooth. add the pie filling mix. with electric mixer on low speed, beat 1-2 minutes until well blended. fold in the remaining cool whip. spoon over the mixture in the crust. freeze until firm (about 4 hours). garnish with additional cool whip and chopped nuts.

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.