Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: mix sugar; crumbs and butter. press into a 9 inch pie plate and bake for 10 minutes. while crust is baking, mix cream cheese until smooth. gradually blend in 1/2 cup milk until smooth and creamy. add remaining milk and pudding mix. beat slowly for 1 minute. do not overbeat. pour into cooled crust. chill one hour before serving.

Target recipe: in a food processor, whirl butter, sugar, flour, and nuts until a dough forms. or rub mixture with your fingers until fine crumbs form, then pat firmly together. press mixture evenly into an 8- or 9-inch diameter baking pan with a removable bottom. bake in a 350°f oven until a medium brown color, about 20 minutes. spread cheesecake topping (other ingredients mixed until smooth in food processor) evenly over crust. bake until topping is set in center when gently shaken, about 15 minutes. cool, cover and chill until firm, at least one hour or up to 2 days. remove rim from pan and cut cookie into 12 wedges. sprinkle with lemon peel; remove from pan with a spatula. serve, or arrange in a single layer, cover, and chill up until the next day.