Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: mix 22 crushed oreo cookies and butter in medium bowl for crust. press firmly on bottom and sides of 9-inch pie plate. to toast peanuts, spread them in a single layer in a baking sheet. bake at 350° for 5-10 minutes or until light golden, stirring once or twice. beat cream cheese and sugar in large bowl with electric mixer at medium speed until creamy. add peanut butter and milk; beat 2 minutes more or until smooth. fold in whipped topping and 1 3/4 cups chopped cookies. spread into pie crust. sprinkle with remaining chopped cookies and peanuts. refrigerate for 4-6 hours or overnight.

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.