Hedgehog Cake

• 1 pkg. (8 oz.) PHILADELPHIA Neufchatel Cheese, softened
• 1-1/2 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate (6 oz.), broken into pieces, melted
• 2 Tbsp. sugar
• 1-1/2 cups thawed COOL WHIP LITE Whipped Topping
• 18 chocolate chip cookies (2 inch), divided
• 2 bars (3.52 oz. each) Swiss milk chocolate nougat bar, broken into triangles
• 4 dried apricots
• 2 white chocolate chips
• 2 pieces shoestring licorice (2-1/2 inch)
• 1 jelly bean

1. Beat Neufchatel cheese in large bowl with mixer until creamy.
2. Add melted chocolate and sugar; mix well.
3. Gently stir in COOL WHIP.
4. Reserve 1 Tbsp.
5. Neufchatel cheese mixture for later use; spread small amount of remaining mixture between each of 16 cookies to form 2 logs of 8 cookies each.
6. Place, side-by-side, on platter for the hedgehog's body.
7. Add remaining 2 cookies to 1 end for the face as shown in photo.
8. Cover face and body with remaining Neufchatel mixture.
9. Cut each apricot to resemble a foot with claws; attach to body with reserved Neufchatel cheese mixture.
10. Decorate with remaining ingredients as shown in photograph.
11. Keep refrigerated.

cheese, chocolate, sugar, topping, chocolate chip cookies, swiss milk, apricots, white chocolate chips, shoestring licorice, bean

Taken from www.kraftrecipes.com/recipes/hedgehog-cake-112314.aspx (may not work)