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CHIPS AHOY! House

average rating

rate/review

prep time

40 min

total time

1 hr 10 min

makes

photo by:

kraft

recipe by: kraft

What You Need

2 pkg. (250 g each) Philadelphia Brick Cream Cheese, softened

4 squares Baker's Semi-Sweet Chocolate, melted

1/4 cup granulated sugar

1 tsp. vanilla

1/2 cup thawed Cool Whip Whipped Topping

3 pkg. (298 g each) frozen prepared pound cake, thawed

15 Rainbow Chips Ahoy! Chocolate Chip Cookies

Assorted candies

Make It

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 cakes, side-by-side, on parchment-covered wire racks. Spread lightly with small amount of cream cheese mixture. Stand remaining cake on short end; cut diagonally in half to make 2 triangles. Place triangles on iced cakes in shape of pyramid to resemble roof. Spread entire cake with remaining cream cheese mixture.

PRESS cookies onto "roof" to resemble roof tiles. Transfer cake to serving platter. Decorate with candies. Store in refrigerator.