Raspberry Ice-Cream Puddings

• 500g block PHILADELPHIA* Light/Regular Cream Cheese, softened
• 415g can condensed milk
• 1 1/2 cups frozen raspberries, defrosted
• 250g finely grated dark chocolate

1. Beat Philly* for 2 3 minutes or until smooth.
2. Add condensed milk and raspberries then continue beating on high until well combined.
3. Make puddings in muffin pans by first sprinkling the bases of the pans with chocolate then pour on top the raspberry Philly* mixture.
4. Freeze until set.
5. Remove by running a hot knife around the edges of each muffin pan and place on individual serving plates and garnish with fresh flowers.
6. These ice cream puddings taste best if removed from the freezer 10 minutes before serving.

frozen raspberries, chocolate

Taken from www.kraftrecipes.com/recipes/raspberry-ice-cream-puddings-103058.aspx (may not work)