Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: beat cream cheese in large bowl with mixer until creamy. gradually add concentrate, beating well after each addition. whisk in 2 cups cool whip; spoon into crust. refrigerate 4 hours or until firm. meanwhile, toss berries with sugar. refrigerate until ready to use. pipe or spoon remaining cool whip around edge of pie just before serving. top with berry mixture.

Target recipe: in a food processor, whirl butter, sugar, flour, and nuts until a dough forms. or rub mixture with your fingers until fine crumbs form, then pat firmly together. press mixture evenly into an 8- or 9-inch diameter baking pan with a removable bottom. bake in a 350°f oven until a medium brown color, about 20 minutes. spread cheesecake topping (other ingredients mixed until smooth in food processor) evenly over crust. bake until topping is set in center when gently shaken, about 15 minutes. cool, cover and chill until firm, at least one hour or up to 2 days. remove rim from pan and cut cookie into 12 wedges. sprinkle with lemon peel; remove from pan with a spatula. serve, or arrange in a single layer, cover, and chill up until the next day.