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: 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.