Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: let cream cheese come to room temperature. after it is at temperature, whip it with a mixer until it appears fluffed. combine pb2, confectioners' sugar, and water in a separate bowl. mix until thoroughly combined. add the pb2 mixture to cream cheese and mix until well combined with the mixer. add the container of cool whip to the pb2/cream cheese and continue to mix until combined. fold in 3 tablespoons of the mini chocolate chips. pour the mixture into the graham cracker crust. smooth the mixture and add the remaining tablespoon of mini chocolate chips to the top of the pie to garnish. place in the refrigerator for at least 4 hours before serving. keeps well 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.