"I made something like this and, with a cookie crust, it was took difficult to keep each slice neat. The regular dough crust would work better. Additionally, in order to avoid the appearance of too many short cuts, I would drain and fold into the batter a can of fruit, either cherries or blueberries, saving the liquid to make ice cream topping.""

"This recipe has been resting in my cabinet for the last five months since I made it with potato vodka so it would be gluten-free. Meanwhile, I will use up my other vanilla extract while this prepared one turns dark. ""