Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: combined biscuit and melted butter and pressed on removable based of 9" cake pan. keep in freezer while preparing filling cream cream cheese and sugar for 15 minutes or until creamy add vanilla and almond essence add egg one at a time. mix until combined finally, add sourcream into cake mixture and mix well pour cake mixture on biscuit based and baked for 1 hour 180c cool completely before top with blueberry pie filling.

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