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: in a large pot melt the stick of butter over medium-low heat, take pot off of stove, add powdered sugar, peanut butter and cereal. using your hands, form the peanut butter mixture into balls (you may want to refrigerate after forming). melt chocolate chips, chocolate bar and paraffin wax in a double boiler. dip balls (i usually use a fork to dip them so the chocolate runs out through the tines) into chocolate and put on wax paper. let the balls harden in the refrigerator for at least an hour before serving. make sure to store them in a cool place.