Strawberry (& Vanilla) Shortcake Crumbles:

1. Preheat and Prep: Preheat oven to 350°F (177°C) and line a baking sheet with parchment paper.
2. Make Strawberry Crumbles: In a medium bowl, combine strawberry gelatin, flour, and butter. Use a fork to mix until fine and crumbly.
3. Make Vanilla Crumbles: In another bowl, combine flour, sugar, butter, and vanilla extract. Mix with a fork until fine and crumbly.
4. Bake: Sprinkle the strawberry crumbles on one half of the baking sheet and the vanilla crumbles on the other half. Bake for 7-8 minutes.
5. Cool and Crumble: Let cool completely, then crumble into an airtight container.

Strawberry Freezer Pie Filling:

1. Whip Cream: In a large bowl, beat heavy whipping cream and powdered sugar until stiff peaks form. Refrigerate.
2. Make Filling Base: In another bowl, beat cream cheese until smooth. Add sweetened condensed milk and beat until combined.
3. Add Strawberry Puree: Mix in the strawberry puree.
4. Combine with Whipped Cream: Gently fold the strawberry mixture into the whipped cream.
5. Assemble and Freeze: Pour the filling into the prepared pie crust and freeze for 4-5 hours.
6. Serve: Thaw for 10 minutes before serving. Top with strawberry shortcake crumbles.