Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat the oven to 350 degrees. line a 9" pie plate with the pastry. combine the butter and chocolate in a saucepan. heat gently, stirring often, until melted and blended. beat the eggs until light and frothy. stir in the corn syrup, sugar, and vanilla. pour in the chocolate mixture, stirring. pour the filling into the prepared pie plate. bake 35 to 40 minutes, or until the top is slightly crunchy and the filling is set. do not overcook. the filling should remain soft inside. this is best served warm with a spoonful of vanilla ice cream on top, but it is excellent served at room temperature or cold.

Target recipe: layer one. combine all ingredients for layer one in a a large bowl. mix until crumbly. press into the bottom of a 9x13-inch baking dish lightly greased. bake at 350°f for 20 to 25 minutes. allow to cool completely. layer two: in medium bowl beat together all ingredients for layer two. working with a teaspoon and very little cream cheese mixture slowly spread it over layer one, careful not to pull up any of the first layer. layer three: prepare pudding according to package directions. let cool, once room temperature spread it over the cream cheese mixture. layer four: top with the remaining cool whip. garnish with chocolate curls.