Philly Citrus Custard

• 125g block PHILADELPHIA Cream Cheese, softened
• 1/4 cup icing sugar
• grated rind and juice of one orange
• 1 tablespoon brandy
• 1 cup cream

1. Beat the Philly*, icing sugar, rind, juice and brandy until smooth.
2. Whisk over a low heat until the custard is smooth, stir in the cream and reheat gently without boiling.

cream cheese, icing sugar, grated rind, brandy, cream

Taken from www.kraftrecipes.com/recipes/philly-citrus-custard-103042.aspx (may not work)