Ingredients
1 cup heavy whipping cream
1/4 cup powder sugar
1 can sweetened condensed milk
4 ounces cream cheese, room temp
2 cups strawberry puree (measured after pureed)
1 prepared 10-inch vanilla wafer or sandwich cookie crust
Strawberry Shortcake Crumbles
One 3-ounce box strawberry flavored gelatin
1 cup all purpose flour (divided)
1/2 cup butter (divided)
1/2 cup sugar
1 teaspoon vanilla
Instructions
Strawberry Shortcake Crumbles
Preheat oven to 350 F.
In a medium sized bowl stir the box of gelatin and 1/2 cup flour and 1/4 cup butter. Use a fork to make fine and crumbly.
In a separate medium sized bowl stir 1/2 cup flour, 1/2 cup sugar, 1/4 cup butter, and 1 teaspoon vanilla. Use a fork to make fine and crumbly.
On parchment lined baking sheet sprinkle on the strawberry crumbles. Then sprinkle on the vanilla crumbles, ever so slightly mixing them by hand.
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.
Makes 3 cups of strawberry shortcake crumbles.
Strawberry Freezer Pie Filling
In a large mixing bowl use an electric mixer (like KitchenAid) 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.
