Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: heat over to 350. grease 13x9 baking pan. reserve 1/2 cup cake mix. combine remaining mix, crumbs, 1 egg, 1/4 cup butter. press into bottom and slightly up sides of pan. beat cream cheese, sugar, 2 eggs in bowl until smooth. spread on crust. dollop with filling. sprinkle reserved cake mix and almonds on top of blueberry filling; drizzle with remaining butter. bake in 350 degree oven 35 minute. cool and then refrigerate. cut into 24 bars and serve.

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