Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: combine crust ingredients; press into a 9-inch pie plate. bake at 375* for 10 minutes. cool. in a mixing bowl, beat cream cheese, peanut butter, sugar, butter and vanilla until smooth. fold in whipped cream. gently spoon into crust. garnish with chocolate or cookie crumbs if desired. refrigerate.

Target recipe: cream butter and sugar until light. beat in eggs, one at a time, beating well after each. add vanilla, beat in peanut butter slowly. sift flour with baking powder and salt. stir into butter mixture, a little at a time, until well blended. grease a tube pan; pour batter in and bake 45 minutes at 350°f; reduce heat to 325°f and bake until cake tests done, 15 to 20 minutes longer. cool in pan on rack 10 minutes before removing to rack to cool completely. if desired, sprinkle chopped peanuts on cake towards the end of baking while batter is still soft to give it a crunchy topping.