Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: in a medium bowl, blend together cream cheese, sugar and peanut butter. slowly add the milk while beathing, so your mixture is creamy. continue beating until fluffy. fold in the nondairy whipped topping. pour the mixture into the graham cracker crust pie shell. swill the fudge sauce through the pie (i usually use a butter knife) freeze until firm.

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.