Ingredients:
1 cup heavy whipping cream
1/4 cup powdered sugar
1 can sweetened condensed milk
4 ounces cream cheese, room temperature
2 cups strawberry puree (reduced by 1/2 cup for a creamier filling)
1 prepared 10-inch vanilla wafer or sandwich cookie crust (see notes for a gluten-free option)
Strawberry Crumbles:
1 (3-ounce) box strawberry flavored gelatin
1/2 cup all-purpose flour (or gluten-free flour)
1/4 cup butter
Vanilla Crumbles:
1/2 cup all-purpose flour (or gluten-free flour)
1/4 cup butter
1/4 cup sugar
1 teaspoon vanilla extract
Directions:
Strawberry & Vanilla Shortcake Crumbles: Preheat oven to 350°F. Mix strawberry gelatin with flour and
butter until crumbly. Repeat with vanilla ingredients in a separate bowl. Bake on a parchment-lined sheet
for 7-8 minutes. Cool completely and crumble.
Pie Filling: Whip cream and powdered sugar to stiff peaks. In another bowl, beat cream cheese with
condensed milk until smooth, then add strawberry puree. Fold into whipped cream, pour into crust, and
freeze for 4-5 hours.
Serve with crumbles on top after letting the pie thaw for about 10 minutes.
Prep Time: 20 minutes | Freezing Time: 4-5 hours | Total Time: 4 hours 20 minutes | Servings: 8