For custard sauce: Boil milk, sugar, mint and vanilla, then lower heat. Whisk eggs with 1 cup of hot milk. Stir milk/egg mixture into pot and continue cooking until thickened. Remove from heat, strain and set aside to cool to room temperature, stirring occasionally.

For meringue: Combine egg whites, salt and sugar in bowl. Set on top of saucepan that is half full with simmering water. Whisk egg white mixture until warm and sugar dissolves. Remove from heat and beat with electric mixer until meringue creates firm peaks.

Transfer meringue to resealable bag fitted with large plain tip. Pipe "egg" shape on paper rectangles. Fill sauté pan until 3/4 full with water and boil. Carefully remove several meringue eggs from the paper and drop them into the hot water. Cook 30 seconds before gently flipping over, cook another 30 seconds. Transfer meringues to prepared jellyroll pan.

For MILKY WAY® BRAND FUN SIZE® sauce: Combine chopped MILKY WAY® BRAND FUN SIZE® with heavy cream in microwavable cup. Heat in microwave for 20 second intervals, stirring in between until smooth. Transfer to small resealable bag with snipped corner.

To serve: Spoon custard into dessert dishes. Float meringues on top and drizzle with MILKY WAY® BRAND FUN SIZE® Sauce and toasted almonds.