Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: combine cookie crumbs and butter; press onto the bottom and up the sides of an ungreased 9-in. pie plate. bake at 350° for 6-8 minutes or until crust is lightly browned. cool on a wire rack. in a small bowl, whisk milk and pudding mix for 2 minutes (mixture will be thick). in a large bowl, beat the peanut butter, cream cheese and condensed milk until smooth; stir in pudding. set aside. gently spread ice cream topping into crust. in a large bowl, beat cream until it begins to thicken. add sugar; beat until stiff peaks form. fold 1-1/2 cups into pudding mixture; pour into crust. spread remaining whipped cream over top; garnish with chocolate curls. refrigerate until serving.

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.