Preheat oven to 375 degrees F. Line bottoms of two half-sheet pans (18x13-inch) with parchment paper. Spray parchment paper with cooking spray.

In a large bowl, beat eggs with an electric mixer on high speed for 6 minutes, until thick and pale yellow.

Add cake mix, powdered sugar, water, and oil. Beat on low speed for 30 seconds then scrape the bowl. Beat on medium speed for 1 minute.

Measure out 2 1/4 cups of batter into each pan. Spread evenly.

Bake 10-12 minutes or until cake springs back when lightly touched. Allow to cool completely.

Use a 3-inch or 4-inch Christmas Tree cookie cutter to cut out 20 or more Christmas Trees from the cakes. (We were able to get 27 total using a 4-inch Christmas Tree cutter. You need two Christmas Trees for each Christmas Tree Cake.)

For the filling, beat marshmallow creme, softened butter, and vanilla with an electric mixer on medium speed until smooth. Beat in 1 1/2 cups of powdered sugar until smooth and creamy.

Spoon the filling into a piping bag fitted with a round tip OR spoon filling into a zip-top plastic baggie and snip off the tip. Pipe frosting all over the top of one Christmas Tree then place a second Christmas Tree on top of the frosting. Repeat for all other Christmas trees.

Place the Christmas Trees into the freezer for two hours or more until they are firm.

In a deep bowl that is big enough to fit a Christmas Tree Cake, melt the almond bark by microwaving on high power for 1 minute then stir well. Continue heating in 30-second increments until almond bark is smooth. Stir in Crisco shortening until it melts.

Dip each frozen cake into almond bark, spooning the almond bark over the cake to coat it well. Use two forks to remove the cakes to a sheet of waxed paper. Immediately sprinkle the green sanding sugar over each cake. Allow to dry completely.

When dry, snip off the tip of the red cookie frosting and drizzle stripes over each cake.