Strawberry-Shortcake Ice Cream

Heat oven to 350°F.

Mix dry pudding mix, and half each of the flour and butter in medium bowl with fork until ingredients are well blended and mixture resembles the texture of coarse crumbs; spoon onto parchment-covered rimmed baking sheet. Repeat with dry gelatin mix, remaining flour and remaining butter; spoon onto same baking sheet as pudding "crumb" mixture Gently stir crumb mixtures together, then spread into even layer on baking sheet.

Bake 15 min. or until crisp and lightly browned, stirring after 8 min. Cool completely.

Beat cream cheese in large bowl with mixer until creamy. Blend in condensed milk. Fold in COOL WHIP.

Blend strawberries in blender until smooth. Add to cream cheese mixture; swirl gently with spoon.

Spoon half the cream cheese mixture into 2-qt. freezerproof dish; top with 1 cup of the crumb mixture. Cover with remaining cream cheese mixture and 1-1/4 cups of the remaining crumb mixture. Store remaining crumb mixture in airtight container at room temperature until ready to use as desired. (See tip.)

Freeze dessert 8 hours or until firm. Remove dessert from freezer about 15 min. before serving to let stand at room temperature to soften slightly.