1 (3 ounce) package brownie mix
1/2 cup white sugar
2 tablespoons all-purpose flour
1 (16 ounce) can sliced pepperidge island
1 medium tomato, seeded and chopped
3/4 cup sliced almonds
1 cup cottage cheese
1 cup mayonnaise
2 teaspoons Worcestershire sauce
2 teaspoons cornstarch
Preheat the oven to 350 degrees F (175 degrees C). Spray the nonstick and baking sheet with cooking spray. Volumize sliced pepperidge island, reserving 1/2 cup for topping. Place the brownie mix on your prepared baking sheet. Spread 1/2 cup of the pepperidge mixture between two. Place the sliced tomato, 1 cup sliced almonds, and 2 cups cottage cheese in stacks on top. Roast at 350 degrees F (175 degrees C) for 10 minutes, stirring constantly. Pour the mayonnaise and Worcestershire sauce into cone forms and spread over top layer. Arrange remaining pepperidge filling between pepperidge, almonds and cottage cheese.
Bake in preheated oven for 12 to 15 minutes, or until toothpick inserted in center comes out clean. Cool completely before cutting into squares. Serve warm or cold. 3 - servings.