Fort Cake

• 500g block PHILADELPHIA Cream Cheese, softened
• 1/2 cup cream
• 1/4 cup caster sugar
• 200g dark chocolate, melted
• 1 teaspoon vanilla essence
• 700g Madeira teacake
• 32 NABISCO* Chips Ahoy! Cookies
• 300g chocolate finger biscuits
• 20 chocolate coated licorice logs
• To Decorate
• toyflags, figurines etc.

1. Beat the Philly*, cream and sugar until smooth and creamy.
2. Add melted chocolate and essence, stir until smooth.
3. Refrigerate for 30 minutes until firm.
4. Place the cake on a baking tray and cut a small semicircle from each corner.
5. Top each biscuit with Philly* mixture, and stack biscuits into 4 x 8 biscuit columns.
6. Place biscuit stacks into each corner.
7. Completely cover the cake and biscuit columns with remaining Philly*.
8. Press the chocolate finger biscuits along the sides as shown and press 5 chocolate liquorice logs around each biscuit stack.
9. Decorate with candles and figurines.

cream, caster sugar, dark chocolate, vanilla essence, teacake, nabisco, chocolate finger, chocolate

Taken from www.kraftrecipes.com/recipes/fort-cake-103922.aspx (may not work)