1. Make the Crumbles: Preheat oven to 350°F (177°C). In a medium bowl, stir together the strawberry gelatin, flour, and butter for the strawberry crumbles. In a separate bowl, stir together the flour, sugar, butter, and vanilla extract for the vanilla crumbles. Sprinkle the crumbles onto a parchment-lined baking sheet and bake for 7-8 minutes. Let cool completely and crumble into an airtight container.
2. Make the Filling: In a large mixing bowl, use an electric mixer to beat the heavy whipping cream and powdered sugar together until very stiff peaks form. Set aside in the fridge. In another bowl, beat the cream cheese until creamy. Add the sweetened condensed milk and beat until combined. Add the strawberry puree and mix well. Pour the strawberry mixture into the whipped cream and stir until well combined.
3. Assemble and Freeze: Pour the filling into the prepared pie crust. Freeze for 4 to 5 hours.
4. Serve: When ready to serve, remove from the freezer and let thaw for about 10 minutes. Layer on the strawberry shortcake crumbles and serve.

Troubleshooting

• Pie crust is soggy: Make sure the pie crust is fully baked and cooled before adding the filling. You can also blind-bake the crust for a few minutes to ensure it’s crisp.
• Filling is too runny: Make sure the heavy cream is whipped to stiff peaks. You can also try reducing the amount of strawberry puree for a slightly thicker filling.
• Crumbles are too hard: If the crumbles are too hard, you can try adding a bit more butter to the mixture.