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: combine chocolate chips, whipping cream and butter in heavy, medium saucepan; melt over low heat, stirring occasionally. add peanut butter; stir until blended. pour into pie pan. refrigerate about 1 hour or until mixture is fudgy but soft, stirring occasionally. shape mixture by tablespoonfuls into 1-1/4-inch balls; place on waxed paper. place peanuts in shallow bowl. roll balls in peanuts; place in petit four or paper candy cups. (if peanuts won't stick because truffle has set, roll truffle between palms until outside is soft.). truffles can be refrigerated 2 to 3 days or frozen several weeks.