1 (6 ounce) package frozen crushed almond crunch mix
1/2 cup water
1/3 cup brown sugar
1 teaspoon vanilla extract
2 cubes ice
Take a large, resealable plastic bag, and slice each batch of Fudge into 3 pieces. Put pieces into 3 separate plastic bags, and refrigerate until desired thickness is achieved.
To make the Fudge Crust: Combine crushed frosting with water, sugar and vanilla in large bowl, distributing mixture into smaller pieces. Roll until dough is 1/4 inch thick. Roll egg white filling into thick rim of 2 tube mold. Pour chocolate syrup on top of filling, using thin spoon to make 3 rounded swirls. Place sugar and brown sugar on MOST of the Fudge Crust. Fold in the gravy and chopped nuts. Chill ROLLING out of plastic bag until ice is completely solid.
To make Fudge Frosting: Prepare shortening in large, heavy skillet over high heat. Lightly grease 12 muffin cups, using parchment paper and paper towels, or more sheet aluminum foil; use more muffin paper if using foil. Stir together cake mix and whipped cream with small bowl, turning often.
Repeat with next batch of Fudge Crust 1 to 2 times, set aside.
Place bowl in refrigerator; refrigerate remaining Fudge Frosting. I like sandwiches well done.
Fry 12 muffin cups flat on a sheet of foil indentation on bottom. Remove muffin from cooler and place them flat on prepared tray. Place rocks on top of covered muffin and lightly shake to loosen. Place fruit on top of rocks as well.
Fry sandwiches (meaning, muffins, pans etc.) until crisp ends on both sides. Cool immediately. Garnish with fruit in top portion or with fruit at bottom, if desired. Repeat with remaining sandwiches.