Dolly Cake

• 500g block PHILADELPHIA Cream Cheese, softened
• 1/2 cup caster sugar
• 1 teaspoon vanilla essence
• 2 teaspoons gelatine, dissolved in 1/4 cup boiling water
• 300ml cream, lightly whipped
• 12 jam rollettes
• 300ml cream, extra
• 1 plastic doll / dolly varden spike (available from specialty cake stores)
• pink and white marshmallows
• assorted lollies
• silver cachous

1. Beat the Philly* with an electric mixer until smooth.
2. Add the sugar, vanilla and gelatine mixture, beat for a further 2 minutes or until the sugar is dissolved.
3. Stir through the whipped cream.
4. Spoon some of the mixture into the base of a foil and cling wrap lined 2L bowl/colander.
5. Arrange the rollettes evenly in the bowl, and pour over the remaining mixture.
6. Refrigerate for 1 hour, until set.
7. Turn the cake out onto a serving plate.
8. Cover the cake completely with the extra whipped cream, tinted slightly with a food grade colouring of your choice.
9. Use a palette knife to create a swirled effect.
10. Add the doll into the top, and decorate with marshmallows, lollies and cachous.

caster sugar, vanilla essence, gelatine, cream, rollettes, cream, cake, pink, lollies, cachous

Taken from www.kraftrecipes.com/recipes/dolly-cake-103921.aspx (may not work)