Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: combine 1½ cups cookie crumbs and melted butter or margarine. press firmly over bottom and up the sides of a 9-inch pie pan. freeze. spread half of softened ice cream in crust. drizzle 2 tablespoons creme de menthe, or mint flavouring and sprinkle 1/2 cup cookie crumbs over the ice cream. repeat. freeze until firm. in a clean bowl, beat egg whites until foamy. add salt and cream of tartar, and beat until slightly stiff. gradually beat in sugar until peaks form. fold in 2 teaspoons creme de menthe or mint flavouring. spread meringue over pie right to the to edges. freeze for at least 2 hours before serving.

Target recipe: preheat oven to 350-f degrees and set aside a 9-inch by 13-inch cake pan. in a large mixing bowl, cream together the shortening, sugar, cocoa, and egg until smooth. sift in the flour and mix until well blended. press the mixture firmly into the bottom of the cake pan. bake for about 10 minutes, or until dry. to prepare the topping, combine the coconut, almonds, and mint chips in a bowl, then sprinkle over the baked chocolate base. in a separate mixing bowl, combine the sweetened condensed milk and peppermint extract. pour the mixture evenly over the top of the nuts and coconut. bake for 20 to 25 minutes, or until golden. cool, then cut into bars.