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Hedgehog "Cake"

average rating

rate/review

prep time

30 min

total time

30 min

makes

photo by:

kraft

recipe by: kraft

What You Need

1 pkg. (250 g) Philadelphia Light Brick Cream Cheese Spread, softened

6 squares Baker's Semi-Sweet Chocolate, melted

2 Tbsp. sugar

1-1/4 cups thawed Cool Whip Light Whipped Topping

18 Chips Ahoy! Cookies, divided

2 bars (100 g each) Toblerone Swiss Milk Chocolate, broken into triangles

4 dried apricots

2 white chocolate chips

2 pieces shoestring licorice (2-1/2 inches each)

1 jelly bean

Make It

BEAT cream 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 cream cheese mixture for later use; spread small amount of the remaining cream cheese mixture between each of 16 of the cookies to form 2 logs of 8 cookies each.

PLACE logs, side-by-side, on serving platter for the "hedgehog's body." Add remaining 2 cookies to 1 end for the "face." Spread face and body with remaining cream cheese mixture until completely covered.

CUT each apricot to resemble a foot with claws; attach to the body with the reserved cream 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.

kraft kitchens tips

Make Ahead

Prepare cookie logs and spread with cream cheese mixture as directed. Refrigerate up to 24 hours. Remove from refrigerator about 20 min. before serving. Decorate as directed.

Family Fun

The kids are sure to love the look, and taste, of this quick-and-easy dessert.

How to Serve

Remove chocolate triangles, then cut dessert vertically in half. Cut each half into 6 pieces. Top each piece with 2 chocolate triangles.