White Castle Cake

• 500g block PHILADELPHIA Cream Cheese, softened
• 1/2 cup cream
• 1/4 tablespoons caster sugar
• 1 teaspoon vanilla essence
• 4 ice cream cones
• 200g white chocolate, melted
• 700g Madeira teacake
• 1/4 cup icing sugar, sifted
• NABISCO* Chips Ahoy! Cookies
• 2 tablespoons caster sugar
• 1 teaspoon vanilla essence
• To Decorate
• toy flags, figurines etc.

1. Beat the Philly* until smooth and creamy.
2. Add cream, sugar, and essence, stir until smooth.
3. Refrigerate for 30 minutes to firm the cream.
4. Place the cake on a serving platter and cut a small semicircle from each corner.
5. Top each biscuit with Philly*, and stack biscuits into 4 x 8 biscuit columns.
6. Place biscuit stacks into each corner and top with an ice cream cone.
7. Cover each ice cream cone with melted chocolate.
8. Spread the remaining white chocolate out in a 3mm layer onto greaseproof paper, and allow to dry.
9. Cut/break into large shards.
10. Completely cover the cake with the Philly* cream, and sprinkle the top with icing sugar.
11. Press white chocolate melts around each biscuit stack, and press shards of white chocolate around the exposed edges of the cake.
12. To decorate, top each cone with a flag, and add the figurines.

cream, caster sugar, vanilla essence, cones, white chocolate, teacake, icing sugar, nabisco, caster sugar, vanilla essence

Taken from www.kraftrecipes.com/recipes/white-castle-cake-103923.aspx (may not work)