Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: in a small bowl melt peanut butter in the microwave (about 10-20 seconds). spoon melted peanut into pie crust, drizzling all over. sprinkle 1/4 c hazelnuts (if using). make chocolate pudding following manufacturer's directions. pour into pie crust. place in the fridge to set (about 30 mins-1 hr). spoon a generous amount of cool whip over the pie, and smooth. drizzle hershey syrup parallel to one another (1/2 inch apart). using a butter knife, slide it opposite direction of the syrup lines. top it with remaining nuts (if using) chocolate chips and peanut butter chips. let sit in fridge overnight or up to 8 hours.

Target recipe: mix the dry milk powder, sugar, cornstarch, salt, and cocoa together until well blended. it can be stored in a big airtight container or glass jar until you need it. to use, stir mix before using to redistribute ingredients. measure out 2/3 cup of the pudding mix into a medium saucepan. add milk, vanilla and butter and cook over low heat, stirring constantly until mixture comes to a boil. continue cooking and stirring for another minute. remove from heat and let cool.