Philly-Choc-Ripe

• 250g PHILADELPHIA Spreadable Cream Cheese
• 2/3 cup cream
• 1/4 cup pure icing sugar
• 2 x 425g can dark pitted cherries, drained, reserve 1/3 cup of syrup
• 2/3 cup milk chocolate melts
• 1/2 cup cream
• 25g packet Gluten Free Apricot cookies or Gluten Free Macaroons roughly chopped

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 4-6 parfait glasses.
4. Top with biscuits, cherries and Philly* cream mixture.
5. Finish with cherries, biscuits and lastly drizzle the chocolate sauce over the top.
6. Chill for 3 hours or until set.
7. Garnish with extra toasted coconut and serve.

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

Taken from www.kraftrecipes.com/recipes/philly-choc-ripe-103662.aspx (may not work)