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Double Berry Pie Squares

  • Servings: 9
  • Course: Dessert

A bright strawberry-raspberry dessert tops a graham cracker base that gets a spoonful of whipped topping on each square. Reynolds® Bakeware simplifies life when you need to take food, like this chilled dessert, to a potluck or family gathering. Use Reynolds® Bakeware when you give this dessert as a gift to a friend. They can conveniently toss the pan when it's empty. Or leave behind these double berry goodies in Reynolds® Bakeware at the next potluck and avoid the hassle of bringing home a messy pan. Reynolds® Bakeware is sturdy with a nonstick coating. The stylish bright blue aluminum exterior makes the pans an attractive addition to the buffet table, too.

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Ingredients

  • 1/3 cup sugar or sugar substitute equivalent to 1/3 cup sugar
  • 1 envelope unflavored gelatin
  • 1 pound fresh strawberries, hulled and diced
  • 1 12-ounce package frozen raspberries, thawed
  • Nonstick cooking spray
  • 2/3 cup finely crushed graham crackers
  • 2 tablespoons sugar or sugar substitute equivalent to 2 tablespoons sugar
  • 2 tablespoons butter, melted
  • 1/3 cup frozen sugar-free whipped dessert topping, thawed
  • Reynolds® Bakeware

Directions

Step 1

In a large saucepan, combine the 1/3 cup sugar and the gelatin; add strawberries and raspberries. Cook and stir over medium-high heat until gelatin is dissolved and mixture is simmering.

Step 2

Transfer berry mixture to a shallow bowl. Chill about 45 minutes or until mixture begins to set up around the edges, stirring occasionally.

Step 3

Lightly coat a Reynolds® Bakeware 9x9-inch pan with cooking spray. In a medium bowl, stir together finely crushed graham crackers, the 2 tablespoons sugar, and the melted butter. Press graham cracker mixture evenly over the bottom of the prepared baking dish. Place in freezer while chilling filling.

Step 4

Carefully pour filling over the crust. Chill about 3 hours or until filling is completely set.

Step 5

Cut into squares to serve. Top with whipped dessert topping. Makes 9 servings (1 square and 1/2 tablespoon dessert topping per serving)

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