Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: mix graham crumbs and butter. press 1 cup of the crumb mixture firmly onto bottom of 9-inch square pan. set remaining mixture aside. combine strawberries, dry jelly powder, sugar and lemon extract in medium saucepan; bring to a boil on medium-high heat. reduce heat to low; simmer 3 minutes or until jelly powder is dissolved, stirring occasionally. remove from heat. cool 20 minutes to room temperature. gently stir in 1 1/2 cups of the whipped topping ; pour over crust. refrigerate 3 hours or until firm. cover with remaining whipped topping; sprinkle with remaining crumb mixture. cut into 24 serving pieces. store leftover pieces in refrigerator.

Target recipe: sprinkle sugar over fresh berries and let stand for 30 minutes. dissolve jelly powder in boiling water. drain juice from berries and add cold water to make 1 cup liquid. stir into jelly and chill until partially set. melt marshmallllows in milk over low heat, stirring well. cool to room temperature. add berries to partially set jelly. fold marshmallow mixture into whipped cream. gently swirl jelly through marshmallow cream. spoon into dessert dishes and chill for 2 hours -- .