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: mix peanut butter and soft butter until well mixed. add rice krispies and mix well. add powdered sugar; mix well. (i found it easier to mix with my hands). mold into melon ball-sized balls. put in refrigerator until cold. melt chocolate as per instructions on package. i use coating chocolate bar squares that comes in the one pound or two pound packages and melt in microwave. i usually double the recipe. you can use a bag of chocloate chips and 1/2 bar paraffin, if desired, and cook in double boiler or microwave. i have fixed both ways and perfer the chocolate squares. dip balls into chocolate and drain on waxed paper. i store my in the refrigerator.