Is it possible to freeze this dessert to be eaten at a later date? If so, is there any special instructions I should know so it turns out good still?

Thank you! My issue is that I make a double batch of this recipe, everything worked out perfectly. My problem is that I forgot it in my refrigerator when we left yesterday to go to my in-laws for our Christmas get together. I won’t see them again for a week, next Sunday. I was hoping it would be okay if I froze it just until Sunday so it wouldn’t go to waste. But you are saying it won’t work except if I didn’t have it all put together? The cream won’t hold up for a week in the freezer? Ugh.

Pastry cream won't freeze well. But if you know the alternative is to throw it out, try freezing it. I don't think the results will be satisfactory, but so long as you know it going in...