Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: warm hot fudge sauce slightly in microwave. spread onto bottom of graham cracker crust. place in freezer for 10 minutes until you assemble the rest of the pie. beat together the cream cheese, peanut butter and 1 container (8oz) cool whip. place on top of chilled hot fudge. top with additional container of cool whip. refrigerate. drizzle plate with hershey's syrup and place a slice of pie on top to serve. sometimes i only use half of the second container of cool whip so i can get the lid back on the pie dish. also if you can't find the bigger size graham cracker crust, just make as shown but save the 2nd cool whip and put on pie when ready to serve.

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).