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Instructions:
Strawberry shortcake crumble topping:
Preheat oven to 350 degrees F.
In a medium bowl using a fork stir Jell-o with 1/2 cup flour and 1/4 cup butter. Make a fine and crumble.
In another medium bowl stir 1/2 cup flour, with 1/2 cup sugar, and 1/4 cup butter, plus 1 teaspoon vanilla. Also, use a fork to mix and make crumbles.
Line a baking sheet with parchment paper and sprinkle on it the strawberry crumbles. Next, sprinkle on the vanilla crumbles, and slightly mix them by hand.
Bake for 7-8 minutes and do NOT stir.
Remove from the oven and let cool completely before storing into an airtight container in the fridge. When ready to use, take a fork and stir them first.
The recipe makes 3 cups of crumbles
Strawberry freezer pie filling:
In a large mixing bowl using an electric mixer beat the heavy whipping cream and powdered sugar until very stiff peaks form. Set aside in the fridge to chill for 30 minutes.
In a large mixing bowl using an electric mixer beat the cream cheese until creamy and without lumps.
Next, add the sweetened condensed milk and beat for another minute or until combined.
Add the strawberry sauce and beat until well combined.
Next, combine the mixture with the whipped cream and stir until well combined.
Transfer the filling into the prepared pie crust. Freeze for 6-8 hours.
When ready to serve, remove from the freezer and let it thaw for about 10-15 minutes.
Add the strawberry shortcake crumbles on top and serve.