Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: mix crumb ingredients until crumbly. press into a 9x13 pan. beat the filling ingredients until smooth. pour over crumb mixture and bake at 350 degrees for 25 minutes or until set. for topping, mix the sour cream, sugar, and vanilla. spread over filling, let cool. spread blueberry pie filling on top. refrigerate overnight.

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