Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: let cookie dough stand at room temperature for 5-10 minutes to soften. press down into an ungreased 13” x 9” baking pan. bake at 350 for 14-16 minutes or until golden brown. cool on wire rack in large mixing bowl, beat cream cheese and confectioner’s sugar until smooth,. fold in 1-3/4 cups cool whip and spread over cooled crust. in large mixing bowl, whisk milk with both puddings together for 2 minutes for until soft set. spread over cream cheese layer top evenly with cool whip sprinkle with nuts or chips. cover and refrigerate over night.

Target recipe: preheat oven to 350-degrees f. grease baking sheets with margarine or spray with pam. in a large mixing bowl cream 1/2 cup butterwith sugar until fluffy. stir in pumpkin, egg and vanilla. sift dry ingredients together (flour - salt) in a bowl. add dry ingredients to butter mixture, stirring well to combine. stir in chocolate chips and nuts or raisins (if desired). drop batter by spoonfuls on to baking sheets. bake for 12-15 minutes or until browned. cool on rack.