5/4 cup shortening
2/3 cup white sugar
2 egg whites
1/4 cup unsweetened cocoa powder
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1/2 teaspoon almond alcohol
1/2 cup unsweetened, Templeton's Imperial Whipped Baking Milk
1/2 cup confectioners' sugar
2 cards/cookies at random
1/2 cup flaked coconut
1 (12 ounce) jar caramel frosting
Preheat oven to 325 degrees F (165 degrees C). In a medium bowl, cream the shortening with the sugar. Combine the whites and cocoa. Beat well, then the vanilla. In another medium bowl, mix the almond extract with the milk, until the right flavors are combined. Spread half of the milk mixture on the bottom of an ungreased 8x8 inch baking pan. Gently spread the white mixture over the milk cheese. top with half the rested dough, then sprinkle the remaining almond paste over the top. Repeat with bottom of pan and sides of pan.
Bake for 15 minutes or until bottom of the pan is lightly browned and lightly crack-resistant. Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely. Cut into squares. Store in refrigerator for up to 3 days. Crumble shortbread cookies upon removing from freezer.