Hedgehog Cake

• 250g block PHILADELPHIA Cream Cheese, softened
• 300ml cream, whipped
• 200g dark chocolate, melted
• 2 tablespoons caster sugar
• 1 packet (256g) OREO* Original Cookies
• 2 (100g) TOBLERONE* Milk Chocolate
• 4 dried apricots
• 2 x 5 cm pieces licorice

1. Beat the Philly* until smooth.
2. Stir through the whipped cream, melted chocolate and caster sugar.
3. Spread the chocolate cream between the Oreo* biscuits, to form 2 logs of seven biscuits each.
4. Add an extra 2 biscuits over the top to create the mounded back, and 2 extra biscuits in the front to form the face cone.
5. Cover all the biscuits with chocolate cream using a hot, wet palette knife.
6. Chill to firm.
7. Cut the dried apricots into claw shapes as per picture, and place around the cake to form the feet.
8. Pipe the claws on with melted chocolate.
9. Place individual Toblerone* triangles into the body.
10. Add the eyes, nose, mouth and whiskers as shown with chocolate melts and licorice using melted chocolate to secure them in place.

philadelphia cream cheese, cream, dark chocolate, caster sugar, packet, toblerone, apricots, licorice

Taken from www.kraftrecipes.com/recipes/hedgehog-cake-103925.aspx (may not work)