Preheat oven to 350 F.

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

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

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

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

Remove from oven and let cool completely for at least 1 hour. Crumble into an airtight container to store.

Makes 3 cups of strawberry shortcake crumbles.

In a large mixing bowl, beat the heavy whipping cream and powder sugar until very stiff peaks form. Set aside in fridge.

In another large mixing bowl, beat the cream cheese until creamy with no lumps. Add sweetened condensed milk and beat until thoroughly combined.

Add pureed strawberries and mix well.

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

Pour into prepared pie crust and freeze for 4 to 5 hours.

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