Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: mix 22 crushed oreo cookies and butter in medium bowl for crust. press firmly on bottom and sides of 9-inch pie plate. to toast peanuts, spread them in a single layer in a baking sheet. bake at 350° for 5-10 minutes or until light golden, stirring once or twice. beat cream cheese and sugar in large bowl with electric mixer at medium speed until creamy. add peanut butter and milk; beat 2 minutes more or until smooth. fold in whipped topping and 1 3/4 cups chopped cookies. spread into pie crust. sprinkle with remaining chopped cookies and peanuts. refrigerate for 4-6 hours or overnight.

Target recipe: peanut butter pudding: mix sugar, cornstarch and salt. gradually add milk and cook over medium heat until thick and bubbling. stir constantly. remove from heat, add 1 cup peanut butter and 2 teaspoons vanilla. cool; times do not include refrigeration time.