Philly-Tob Chocolate Ripple Stack

• 250g block PHILADELPHIA Cream Cheese, softened
• 200g TOBLERONE* Milk Chocolate, melted
• 1/2 cup cream, whipped
• 1 1/2 packets chocolate ripple biscuits
• double cream, for serving

1. Combine Philly* and melted chocolate then fold through the cream.
2. Chill
3. Using 4 biscuits to make a stack, spread each with the Philly* mixture and stack on top of each other.
4. Dust the top with cocoa or drinking chocolate.
5. Chill at least 4-6 hours to allow biscuits to soften.
6. Serve with a dollop of cream.

philadelphia cream cheese, toblerone, cream, packets chocolate ripple, cream

Taken from www.kraftrecipes.com/recipes/philly-tob-chocolate-ripple-stack-103342.aspx (may not work)