Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 350 degrees fahrenheit. coat a nonstick 12" pizza pan with non-stick cooking spray. spread cookie dough out evenly in prepared pan, pressing with fingers to flatten. bake for 17 minutes or until cookie dough is lightly browned. let cookie pizza cool completely in pizza pan on a wire rack. to decorate: spread raspberry preserves evenly over cookie pizza to within 1" of edge. sprinkle chocolate candy, peanuts and coconut evenly over the preserves. cut into 12 pizza-shaped slices.

Target recipe: crush half the cookies (about 20) to make crumbs. combine crumbs with melted margarine and press into the bottom of a 9-inch springform pan or pie plate. stand remaining cookies around edge of pan. spread 3/4 cup fudge topping over crust. freeze 15 minutes. meanwhile, soften 1 quart of ice cream in microwave or on countertop. after crust has chilled, spread softened ice cream over fudge layer. freeze 30 minutes. scoop remaining quart of ice cream into balls and arrange over spread ice cream layer. freeze until firm, 4 hours or overnight. to serve, garnish with remainder of fudge topping, whipped cream and cherries.