Two Tone Philly-Tob Choc Ripple Cake

• Toblerone Milk Chocolate Layer
• 125g block PHILADELPHIA Cream Cheese, softened
• 100g TOBLERONE* Milk Chocolate, melted
• 1/4 cup cream, whipped
• Toblerone White Chocolate Layer
• 125g block PHILADELPHIA Cream Cheese, softened
• 100g TOBLERONE* White Chocolate, melted
• 1/4 cup cream, whipped
• To Create Stacks
• 1 packet chocolate ripple biscuits (approx 20 biscuits)
• double cream, for serving

1. Make each Toblerone* filling by combining Philly*, melted chocolate and cream; Chill until firm.
2. Using 5 biscuits to make each stack, spread 2 biscuits with the choc cream mixture and 2 biscuits with the philly cream mixture; stack on top of each other, finishing with a plain biscuit.
3. Dust the top with cocoa or drinking chocolate.
4. Chill at least 4-6 hours to allow biscuits to soften.

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Taken from www.kraftrecipes.com/recipes/two-tone-philly-tob-choc-ripple-cake-103499.aspx (may not work)