Dolly Cake

• 1/4 cup boiling water
• 2 tsp. unflavoured gelatine
• 2 pkg. (250 g each) Philadelphia Brick Cream Cheese, softened
• 1/2 cup sugar
• 1 tsp. vanilla
• 2-1/2 cups thawed Cool Whip Whipped Topping, divided
• 1 pkg. (400 g) raspberry jelly rolls (6 rolls)
• few drops food colouring, any colour
• 2 Tbsp. coloured sprinkles
• assorted candies

1. Add boiling water to gelatine; stir 2 min.
2. until completely dissolved.
3. Beat cream cheese in large bowl with mixer until creamy.
4. Gradually add gelatine, beating constantly on low speed until well blended.
5. Add sugar and vanilla; beat 2 min.
6. Gently stir in 1-1/4 cups Cool Whip.
7. Spoon 1/3 of the cream cheese mixture into plastic wrap-lined 2-L bowl.
8. Arrange jelly rolls in single layer over cream cheese mixture; cover with remaining cream cheese mixture.
9. Refrigerate 1 hour or until set.
10. Unmold dessert onto plate; remove and discard plastic wrap.
11. Insert doll pick into top of dessert.
12. Tint remaining Cool Whip with food colouring; spread over doll's body and gelatine mold.
13. Decorate with sprinkles and candies.

boiling water, unflavoured gelatine, cream cheese, sugar, vanilla, topping, raspberry jelly rolls, colouring, coloured sprinkles

Taken from www.kraftrecipes.com/recipes/dolly-cake-89943.aspx (may not work)