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: chocolate crunch crust: in heavy saucepan over low heat, melt butter and chocolate chips. remove from heat; gently stir in rice cereal until completely coated. press on bottom and up side to rim of buttered 9-inch pie plate. chill 30 minutes. filling: in large mixing bowl, beat cream cheese until fluffy. gradually beat in eagle brand and peanut butter until smooth. stir in lemon juice and vanilla. fold in whipped cream. spread mixture in crust. drizzle topping over pie. refrigerate 4-5 hours or until firm. refrigerate any leftovers.