1. Make the Strawberry and Vanilla Crumbles:

1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. Strawberry Crumbles: In a medium bowl, combine the strawberry gelatin powder and flour. Cut in the cold butter using a fork or pastry blender until the mixture resembles coarse crumbs.
3. Vanilla Crumbles: In a separate medium bowl, combine the flour, sugar, and vanilla extract. Cut in the cold butter using a fork or pastry blender until the mixture resembles coarse crumbs. If substituting instant vanilla pudding mix for the flour, simply mix the pudding mix, butter, sugar and vanilla – no need to cut.
4. Spread the strawberry crumbles on one half of the prepared baking sheet and the vanilla crumbles on the other half.
5. Bake for 7-8 minutes. Do not stir. The crumbles should be lightly golden and set.
6. Remove from the oven and let cool completely (at least 1 hour). If they are still warm, place the baking sheet in the refrigerator or freezer to speed up the cooling process.
7. Once cooled, break up any large clumps with your fingers, a rolling pin, or the bottom of a glass. Store in an airtight container until ready to use. The crumbles should be quite fine.

2. Make the Strawberry Puree:

1. Wash and hull about 1 1/2 to 2 pounds of fresh strawberries (or use frozen, thawed strawberries).
2. Place the strawberries in a food processor or blender and puree until smooth.
3. Important Note: Measure out 2 cups of the puree. If you have more than 2 cups, you can either discard the excess or, for a creamier, “ice cream-like” filling, gently cook the puree in a saucepan over low heat until it reduces by about 1/2 cup. This will concentrate the flavor and reduce the water content, resulting in a smoother frozen texture.

3. Make the Whipped Cream:

1. In a large, chilled mixing bowl, beat the heavy whipping cream and powdered sugar together with an electric mixer until stiff peaks form. Be careful not to overwhip.
2. Refrigerate the whipped cream while you prepare the cream cheese mixture.

4. Make the Cream Cheese Mixture:

1. In a large mixing bowl, using the same electric mixer (no need to wash it), beat the softened cream cheese until smooth and creamy, with no lumps.
2. Add the sweetened condensed milk and beat for another minute or so, until thoroughly combined.

5. Combine the Filling Ingredients:

1. Add the strawberry puree to the cream cheese mixture and mix well until evenly incorporated.
2. Gently fold the strawberry-cream cheese mixture into the whipped cream until just combined. Do not overmix.

6. Assemble the Pie:

1. Pour the strawberry filling into the prepared pie crust.
2. Freeze for 4-5 hours, or until solid.

7. Serve:

1. When ready to serve, remove the pie from the freezer and let it thaw for about 10 minutes to make it easier to slice.
2. Sprinkle the strawberry and vanilla crumbles generously over the top of the pie.
3. Slice and serve immediately.