ALMOND MILK LUNCH BOX SIZE RECIPES

Steps:

• Heat oven to 350°F. Grease bottom only of 13x9-inch pan with shortening or cooking spray; lightly flour.
• In large bowl, beat cake mix, water, oil and eggs with electric mixer on low speed until moistened, scraping bowl occasionally. Beat on high speed 1 minute, scraping bowl occasionally. Spread batter evenly in pan. Sprinkle pecans evenly over top.
• Bake 30 to 40 minutes or until toothpick inserted in center comes out clean. Spoon marshmallow creme evenly over top of hot cake; return to oven for 30 to 60 seconds or until soft. Carefully spread marshmallow creme to cover cake.
• In small bowl, mix frosting and enough milk until smooth and spreading consistency. Drop frosting by spoonfuls onto cake; spread gently to cover, then lightly swirl to marble. Cool cake completely, about 1 hour.

Steps:

• Heat oven to 450°F. Make pie crust as directed on box for One-Crust Baked Shell using 9-inch glass pie pan or 10-inch tart pan with removable bottom. If using tart pan, trim edge if necessary. Bake 9 to 11 minutes or until light golden brown. Cool completely, about 30 minutes.
• In large bowl with electric mixer, beat cream cheese on medium speed until fluffy. Gradually beat in sugar and almond extract until well blended.
• In small bowl with electric mixer, beat whipping cream on high speed until soft peaks form. Fold whipped cream into cream cheese mixture. Spoon into cooled baked shell.
• Arrange strawberries, pointed side up, over cream cheese mixture. Refrigerate while preparing garnish.
• In 1-quart saucepan, melt chocolate chips and shortening over low heat, stirring constantly, until smooth. Drizzle over strawberries and cream cheese mixture. Refrigerate at least 1 hour or until set. Store in refrigerator.