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 the shortening and sugar until light and fluffy. beat in peanut butter, egg and milk. sift all dry ingredients together in a separate bowl, then stir into the creamed mixture. place peanut butter cookie dough on lightly floured waxed paper. roll out into a 15x8-in rectangle. melt the chocolate chips over hot water; cool slightly, and spread over peanut butter cookie dough. roll dough up jellyroll fashion, using the waxed paper to help roll. wrap with the waxed paper. chill 20-30 mins. slice cookie dough 1/4-in thick. bake, on ungreased cookie sheet at 375 degrees for 8-10 mins.