I try to steer clear of questions like these because whatever you advise someone has always done it , no problems....
Anything can be frozen it is the thawing that presents the problem.
Soggy bases and watery fillings are the biggest problems you might face.
Why not run a test drive and see?
If it turns out...great.
If not pass the job along or make simpler desserts that can be frozen and thawed with great results 100 percent of the time.
Or come home from vaca early...