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: sift dry ingredients together in a bowl. process peanut butter, egg yolk, milk, vanilla and butter together in a blender. add milk mixture to dry ingredients and beat until well blended. pour a scant 1/2 cup of batter onto the heated waffle mold. for low-fat, low -cholesterol waffles: use skim milk. leave out egg yolks. use liquid vegetable oils, like canola, corn or sunflower, instead of butter. for higher-fiber waffles: sub 1/2-cup or more whole wheat flour. sub 1/4-cup wheat or oat bran. for sugarless waffles: sub 1 tablespoon of thawed all-natural white grape or apple juice, from concentrate for each teaspoon of sugar. if adding more than 1 tablespoon of juice from concentrate, add a little less milk.