Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 350. to make the crust: using a food processor, crush graham crackers into tiny crumbs. add sugars and pulse until combined. add butter and pulse until mixture begins to come together. press into bottom and up sides of a 9 inch glass pie plate. bake for 8-9 minutes, remove and allow to cool to room temperature. while crust is cooling, make the filling: using stand mixture, beat cream cheese, sour cream, peanut butter, vanilla and powdered sugar. fold in cool whip free and mini-chocolate chips by hand; careful not to over mix or the cool whip will lose its fluff. refrigerate for 30-60 minutes, the longer the better! remove from fridge immediately before serving.

Target recipe: mix the raisins and brandy until raisins are coated and soak for 15 minutes. in another bowl, beat the cream cheese and whipping cream until well blended and smooth. add the vanilla, mixing well. blend in the brown sugar and cinnamon. mix in the drunken raisins and chocolate chips, blending well. garnish with a light dusting of cinnamon. serve at room temperature. about 3 -3/4 cups dip.