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 the first four ingredients together well. shape into 1 inch balls. dip balls into melted chocolate and place on waxed paper lined cookie sheet to set. *i find the balls easier to dip when they are frozen or at least cold. i make the balls one day, pop them in the freezer and take them out a few at a time to dip-- this keeps them from being too soft to dip. *if you can't find dipping wafers, substitute semi-sweet chocolate chips melted with 1/3 grated parowax (yes, parowax is edible!).