Love My Philly

This Sunday is National Chocolates Day! This sweet holiday should definitely be celebrated with a chocolaty, sweet recipe. You’re in luck because this recipe for CHIPS AHOY! House is cute, fun, and contains plenty of chocolate—from candy-coated chocolate pieces, chocolate-covered cookie sticks, semi-sweet chocolate, to CHIPS AHOY! Candy Blasts Real Chocolate Chip Cookies. This recipe really does pay tribute to this awesome holiday! You can even have the kids help you out on this fun, edible project!

Prep Time: 40 min
Total Time: 1 hr 10 min
Makes: 16 servings
Nutritional Information

Ingredients

2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
4 squares  BAKER’S Semi-Sweet Chocolate, melted
1/4 cup sugar
1 tsp.  vanilla
1/2 cup thawed COOL WHIP Whipped Topping
3 pkg.  (10 oz. each) frozen pound cake, thawed
15 CHIPS AHOY! Candy Blasts Real Chocolate Chip Cookies
5   chocolate-covered cookie sticks
10 candy-coated chocolate pieces

Instructions

BEAT cream cheese in large bowl with electric mixer until creamy. Add chocolate, sugar and vanilla; mix just until blended. Gently stir in whipped topping; cover. Refrigerate 30 min.

TRIM rounded tops off cakes. Place 2 of the cakes, side-by-side, on parchment-covered wire racks. Spread lightly with small amount of the cream cheese mixture. Stand remaining cake on one of the short ends; cut diagonally in half to make two triangles. Place triangles on iced cakes in shape of pyramid to resemble roof as shown in photo. Spread entire cake with remaining cream cheese mixture. Transfer cake to serving platter.

PRESS chocolate chip cookies onto roof to resemble roof tiles. Press chocolate-covered cookie sticks onto side of house for the door and top of house for the chimney. Decorate with chocolate pieces as desired. Store in refrigerator.