Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: make crust: mix together graham cracker crumbs, melted butter and honey. press crumb mixture into bottom of 9"x13" pan. filling: beat butter, cream cheese and icing sugar together until fluffy. spread over crust. jello: sprinkle 2 packages of gelatin over 1/4 c cold water. let sit until softened. stir in 1 c boiling water until gelatin is dissolved. stir in 1 c grape juice concentrate. add 4 c frozen blueberries. spread as a layer over cream cheese. put in fridge until set. whip cream and spread over jello fruit layer.

Target recipe: combine crumbs and margarine, press onto bottom of 9-inch springform pan. chill. soften gelatin in water, stir over low heat until dissolved. gradually add gelatin to cream cheese, mixing at medium speed on electric mixer until well blended. blend in juice and peel. beat in marshmallow creme; fold in whipped topping. puree blueberries; fold into cream cheese mixture. chill until firm. garnish with additional frozen whipped topping, thawed, and lemon peel. variations: substitute neufchatel cheese for cream cheese. substitute strawberry slices for blueberries substitute raspberries for blueberries