Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: wash the raspberries and blueberries pulling out any bad ones. let them drain while you work on the rest. in a medium to large bowl, mix the cool whip and cheesecake mix until smooth. add the berries into the cheesecake mix. mix thoroughly. berries will fall apart as you mix. put in the pie crust. smooth a spatula over the top so there is no peaks on top. put in the refridgerator for 2 hours to firm it up. when you go to serve it, put as strawberry on top with as much whipped as you want. i always add alot.

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