I was excited to try this, however, there were some drawbacks. Be prepared that it is a two day process You make your own Oat cookie crust, but I had the hardest time getting it to spread evenly and thinly, so edges burned. Once you make the custard like filling, you bake for a while and then open your oven and reduce temperature. As my oven does not have the digital temperature display, I had to manually lower the temp and guess when it had reached the correct temperature. It then needed to go into the freezer overnight.
It was tasty, almost a caramel like flavor and consistency, but not sure I would rush to make it again