Preheat oven to 350 F.

In a medium sized bowl stir the box of strawberry gelatin and ½ cup flour and ¼ cup butter. Use a fork to make fine and crumbly.

In a separate medium sized bowl, for vanilla crumbles, stir ½ cup flour, ¼ cup sugar, ¼ cup butter, and 1 teaspoon vanilla. Use a fork to make fine and crumbly.

On parchment lined baking sheet sprinkle on the strawberry crumbles on one half of baking sheet and vanilla crumbles on the other half.

Bake for 7 to 8 minutes at 350 F. Do not stir at all.

Remove from oven and let cool completely (at least 1 hour). If they feel warm, place the baking sheet in fridge or wait another 30 minutes. Crumble into an airtight container to store. If any large clumps form, you may need to use a rolling pin or bottom of a heavy drinking glass to break up.

Makes 3 cups of strawberry shortcake crumbles.

In a large mixing bowl use an electric mixer to beat the heavy whipping cream and powder sugar together until very stiff peaks form. Set aside in fridge.

In a large mixing bowl using an electric mixer beat the cream cheese until creamy and no lumps. Add the sweetened condensed milk and beat another minute or so until thoroughly combined.

Add the pureed strawberries and mix well.

Pour the strawberry mixture into the whipped cream and stir until well combined.

Pour into prepared 10-inch pie crust (9-inch is okay, but you will have some leftover that will not fit). Freeze for 4 to 5 hours.

When ready to serve, remove from freezer and let thaw about 10 minutes. Layer on strawberry shortcake crumbles and serve.