Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: beat together cream cheese, peanut butter, sugar, and vanilla until smooth. fold in cool whip. spoon into crust. heat butter and chocolate chips over low heat, stirring constantly. remove from heat and cool to room temperature. pour over pie, leaving about an inch ring of peanut butter filling showing. if you refridgerate the pie, let it warm up some before cutting through the chocolate topping.

Target recipe: whip cream cheese for 10 minutes with an electric mixer. add powdered sugar and whip 10 minutes more. blend in cool whip, peanut butter and vanilla. beat 5 minutes. pour into pie crusts and freeze at least 2 hours. before serving, garnish with whipped cream and peanuts. for a special touch, top pie with hot caramel or chocolate sauce.