Philly-tob chocolate ripple stack

Philly-tob chocolate ripple stack
This delicious eye-sore is so easy to make.
PREPARATION: 40mins COOKING: 0mins SERVES: 4

Ingredients:
Milk Toblerone* layer;
• 125g block PHILADELPHIA* Cream
Cheese, softened
• 100g TOBLERONE* Milk Chocolate,
melted
• ¼ cup cream, whipped
White Toblerone* layer;
• 125g block PHILADELPHIA* Cream
Cheese, softened
• 100g TOBLERONE* White Chocolate,
melted
• ¼ cup cream, whipped
• 1 packet chocolate ripple biscuits
(approx 20 biscuits)
• double cream, for serving
Method:
1. MAKE each Toblerone* filling by
combining Philly*, melted chocolate
and cream; Chill until firm.
2. USING 5 biscuits to make each stack,
spread 8 biscuits with the choc cream
mixture and 8 biscuits with the Philly*
cream mixture; stack on top of each
other, finishing with a plain biscuit.
3. DUST the top with cocoa or drinking
chocolate. Chill at least 4-6 hours to
allow biscuits to soften.

Handy Hint:
The best way to soften Philadelphia* block is to
allow it to stand for 1 hour at room temperature
or remove Philly* from foil, cut into chunks and
microwave on high for 30 seconds per 250g.