Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: microwave cream cheese, unwrapped, in a 2- quart microwave-safe bowl for 30 to 40 seconds at medium-high or 70% to soften. stir in powdered sugar and peanut butter. fold in whipped topping. pour into chocolate cookie crust. microwave chocolate chips, milk, and butter in a 1-quart microwave-safe bowl for 1 to 1 1/2 minutes at medium-high 70%, or until chips start to melt. stir until smooth. spread over cream cheese filling. refrigerate until serving time.

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.