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: cream butter and peanut butter -- add sugar, gradually, beating till light and fluffy -- add egg and vanilla.beating well.combine flour, baking soda and salt.and add to creamed mixture.mix well.chill at least 1 hour. shape dough into 48 1 " balls -- place in lightly sprayed miniature muffin tins -- shaping dough into a shelll -- bake at 350* for 12 minutes. dough will rise during baking.remove from oven and immediately press a peanut butter cup evenly into each hot crust -- cool completely before removing from pan. these cookies can be frozen.