NOTE: If you prefer not to freeze the dish, and only place it in the refrigerator, you can just put it in the refrigerator, however; the dish will need to be left for at least 24 hours before serving, in order for the filling to set, otherwise, it will run. I found freezing it, and thawing just a bit before serving, kept the filling firm, and set, and sped up the process. You could make the dish a few hours before serving (4 - 6 hours before) and it would be set by the time you're ready to serve. I left the dish in the freezer overnight, and it worked well. So you can make ahead, and have it ready when you need it.