Strawberry Shortcake Freezer Pie

Homemade strawberry ice cream pie without any churning, and a pink punch of strawberry shortcake crumbles. Summer is getting tasty!

Ingredients:
Strawberry Freezer Pie Filling:
1 cup heavy whipping cream
¼ cup powder sugar
1 can sweetened condensed milk
4 ounces cream cheese, room temp
2 cups strawberry puree (measured after pureed) (reduced by ½ cup for a slightly creamier “ice cream” filling)
1 prepared 10-inch vanilla wafer or sandwich cookie crust (see notes below for gluten free crumb crust)

Strawberry Crumbles:
One 3-ounce box strawberry flavored gelatin
½ cup all purpose flour (for gluten free, use gluten free flour in place of all purpose flour)
¼ cup butter

Vanilla Crumbles:
½ cup all purpose flour (see note below for instant pudding substitute) (for gluten free, use gluten free flour in place of all purpose flour)
¼ cup butter
¼ cup sugar
1 teaspoon vanilla

Instructions:
Strawberry (& Vanilla) Shortcake Crumbles:
Preheat oven to 350 F.
In a medium sized bowl stir the box of strawberry gelatin and ½ cup flour and ¼ cup butter. Use a fork to make fine and crumbly.
In a separate medium sized bowl, for vanilla crumbles, stir ½ cup flour, ½ cup sugar, ¼ cup butter, and 1 teaspoon vanilla. Use a fork to make fine and crumbly.
On parchment lined baking sheet sprinkle on the strawberry crumbles on one half of baking sheet and vanilla crumbles on the other half.
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. If any large clumps form, you may need to use a rolling pin or bottom of a heavy drinking glass to break up.
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.

Notes
***Vanilla Crumbles with Instant Pudding Mix: Omit the sugar and vanilla. Add one small (3 oz) box of vanilla pudding mix. Follow directions as above.
Gluten Free Crumb Crust Alternatives:
Cheerios Oat Crunch Honey Oat flavor (Dark Gold Box, not white box) or Barbara’s Puffins Cereal. If you are not sure you have the right Cheerios, read label, they do have a gluten free version that is fairly easy to find.
You can also used regular Cheerios and add ¼ cup brown sugar.
Grind to fine mix in blender or food processor. (1½ cups blended ground cereal, plus 5 tablespoons melted butter). Press into pie plate. Bake 5 minutes at 350 F, and cool before using.
Great Value & Glutino brands both have gluten free sandwich cookies.

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