Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: mix graham crumbs with melted butter and press into a 9x13" pan. in seperate bowl, or pan, dissolve the gelatin with the boiling water. add the ice cubes and stir, until jelly has cooled. remove any excess ice cubes that have not melted. set aside. in another bowl, whip the whipping cream with the 1st amount of icing sugar, until stiff. set aside. in a large bowl, whip the cream cheese with the 2nd amount of icing sugar and vanilla flavoring. add the jelly and whipping cream and beat till smooth. fold in the strawberries. you may save some to decorate the top. pour the mixture over the crust. chill for 3-4 hours until stiff. it should hold its shape when it is cut.

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