Strawberry Shortcake Pie

Strawberry Shortcake Crumble Topping:

1. Preheat oven to 350 degrees F.
2. Using a fork, stir Jell-o in a medium bowl with 1/2 cup flour and 1/4 cup butter. Make a fine and crumble.
3. In another medium bowl, stir 1/2 cup flour, 1/2 cup sugar, 1/4 cup butter, and one teaspoon vanilla. Use a fork to mix and make crumbles.
4. Line a baking sheet with parchment paper and sprinkle the strawberry crumbles on it. Next, sprinkle the vanilla crumbles on top and slightly mix them by hand.
5. Bake for 7-8 minutes, and do NOT stir.
6. Remove from the oven and let cool completely before storing in an airtight container in the fridge. When ready to use, stir them first with a fork.
7. The recipe makes 3 cups of crumbles.

Strawberry Freezer Pie Filling:

1. Using an electric mixer, beat the heavy whipping cream and powdered sugar in a large mixing bowl until very stiff peaks form. Set aside in the fridge to chill for 30 minutes.
2. Using an electric mixer, beat the cream cheese in a large mixing bowl until creamy and without lumps.
3. Next, add the sweetened condensed milk and beat for another minute or until combined.
4. Add the strawberry sauce and beat until well combined.
5. Next, combine the mixture with the whipped cream and stir until well combined.
6. Transfer the filling into the prepared pie crust. Freeze for 6-8 hours.
7. When ready to serve, remove it from the freezer and let it thaw for 10-15 minutes.
8. Add the strawberry shortcake crumbles on top and serve.