Choc-Philly-Ripe

• 125g PHILADELPHIA Spreadable Cream Cheese
• 1/3 cup cream
• 1 1/2 tablespoons icing sugar
• 425g can dark pitted cherries, drained, reserve 2 tablespoons of syrup
• 1/3 cup milk chocolate melts
• 1/4 cup cream
• 90g packet coconut macaroon biscuits

1. Beat Philly*, cream, sugar and reserved cherry syrup until smooth.
2. Melt the chocolate and cream together over a low heat until smooth.
3. Spoon half the chocolate sauce into the base of 4 x 125ml serving glasses.
4. Top with 1/2 the macaroons and cherries, followed by the Philly* mixture and remaining macroons and cherries.
5. Drizzle with remaining chocolate sauce then chill for 3 hours or until set.
6. Serve.

philadelphia, cream, icing sugar, cherries, milk chocolate melts, cream, packet coconut

Taken from www.kraftrecipes.com/recipes/choc-philly-ripe-103345.aspx (may not work)