Baked Custard Crumble [Sugar-Free]

This sugar-free/fat-free dessert won me five stars from my family's most toughest critics. It has qualified for the Guest Menu! Yay, me! And, this was practically invented by me because I took a risk baking a mixture of Jell-O pudding and sour cream. It turns out that when a crumbly layering is done in the mixture and baked together, you get a delicious, thick, crumbly, custard that can pass off for ideal pie filling, trifle layer, or as-is custard!

INGREDIENTS
All sugar-free stuff can be replaced by regular stuff. 

• Jell-O Sugar-free white chocolate Pudding, 1 small pack
• Whole/Skim milk, 2 1/2 cups
• Jell-O Sugar-free Gelatin, Strawberry flavor (or, any you like), any quantity 
• Fat-free sour cream, 8 oz
• Sugar-free oatmeal cookies (or any sugar-free crumbly cookies you like)
• Smucher's sugar-free chocolate syrup for sundaes

THE MAKING

1. In serveware of your choice [I chose a martini glass], pour prepared [as per pack instructions] and cooled sugar-free strawberry Jell-O. 
2. You can choose to add chopped fruit [I prefer apples] while Jell-O is still liquid.
3. Put the martini glass in the fridge and let the Jell-O set completely.
4. In a mixing bowl, prepare sugar-free white chocolate pudding Jell-O with 2 1/2 cup milk.
5. Add sour cream and whisk until the mixture is smooth.
6. In a baking dish [preferably a pie dish] set a layer of crumbled sugar-free oatmeal cookies.
7. Pour a layer of the mixture over the cookie crumble layer.
8. Add another layer of cookie crumble.
9. Set the dish to bake at 375 degrees for 30 minutes.
10. Allow the custard to cool down and then chill perfectly in the fridge.
11. To assemble the dessert, get the Jell-O martini glass out and using a wide spoon/spatula scoop out a neat wedge of baked custard from the dish and set it over the Jell-O.
12. Top it off with sugar-free chocolate syrup.