10
Sep
Posted on 2009 under Desserts |
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Creative cakes seem so popular today– there are even television shows geared toward extreme and outrageous cake-making. This Hedgehog “Cake” is definitely a cute, creative cake if you ask me. Take a look at how awesome those triangles look—so detailed! Are you wondering how you are going to cut and serve this cake? Just remove the chocolate triangles, and then cut the dessert vertically in half. Cut each half into eight pieces. Then, top each piece with 2 chocolate triangles.
| 1 pkg. (8 oz.) PHILADELPHIA Neufchatel Cheese, softened |
| 6 squares BAKER’S Semi-Sweet Chocolate, melted |
| 2 Tbsp. sugar |
| 1-1/2 cups thawed COOL WHIP LITE Whipped Topping |
| 18 CHIPS AHOY! Cookies, divided |
| 2 bars (3.52 oz. each) TOBLERONE Swiss Milk Chocolate with Honey and Almond Nougat, broken into triangles |
| 4 dried apricots |
| 2 white chocolate chips |
| 2 pieces shoestring licorice (2-1/2 inches each) |
| 1 jelly bean |
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| BEAT Neufchatel cheese in large bowl with electric mixer on medium speed until creamy. Add melted chocolate and sugar; mix well. Gently stir in whipped topping. Remove 1 Tbsp. of the Neufchatel cheese mixture for later use; spread small amount of the remaining cream cheese mixture between each of 16 of the cookies to form two logs of 8 cookies each. |
| PLACE logs, side-by-side, on serving platter for the “hedgehog’s body.” Add remaining 2 cookies to one end for the “face” as shown in photo. Spread face and body with remaining Neufchatel ixture until completely covered. |
| CUT each apricot to resemble a foot with claws; attach to the body with the reserved Neufchatel cheese mixture. Press chocolate triangles into the “body” to resemble quills. Decorate with white chocolate chips for the “eyes,” jelly bean for the “nose” and licorice for the “whiskers.” Store in refrigerator. |
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