Chips Ahoy! House

• 500g block PHILADELPHIA Cream Cheese, softened
• 100g milk chocolate, melted
• 1/2 cup cream
• 1/4 cup caster sugar
• 1 teaspoon vanilla essence
• 2 (700g) Madeira teacakes
• NABISCO* Chips Ahoy! Cookies, to decorate
• Assorted Lollies to Decorate:
• licorice square and strips, fruit sticks, white chocolate, lollypops, snakes, chocolate filled beanies, chocolate finger biscuits, icing sugar, figurines

1. Beat the Philly* until smooth and creamy, add melted chocolate, cream, sugar, and essence, stir until smooth.
2. Refrigerate for 30 minutes to firm the cream.
3. Place one cake on a cake rack.
4. Cut the remaining cake into a pyramid shape, secure to the base cake with cream.
5. Cover all cake with remaining cream.
6. Press biscuits into the roofline to make roof tiles, securing to the cake with a little extra cream as shown.
7. Press white choc melts into the sides and front to decorate.
8. Transfer cake to a serving platter.
9. Use licorice squares and strips for the windows and path; fill the path with chocolate beanies.
10. Press chocolate biscuits into the front to make the door, frame with a fruit sticks, and add a chocolate beanie to the door with melted chocolate to make the handle.
11. Top the roof with snakes and lollypops, and icing sugar.
12. Finish the cake with figurines or small toys - remove before eating.

milk chocolate, cream, caster sugar, vanilla essence, nabisco, licorice square

Taken from www.kraftrecipes.com/recipes/chips-ahoy-house-103926.aspx (may not work)