Tuesday, March 8, 2011

Hedgehog Cake

1 package (8 ounces) Neufchatel cheese, softened
6 squares semi-sweet chocolate, melted
2 tablespoons sugar
1-1/2 cups thawed whipped topping
18 chocolate chip cookies, divided
2 bars (3.52 ounces 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

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 tablespoon 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". Spread face and body with remaining Neufchatel mixture 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.


-Prepare cookie logs and spread with the Neufchatel mixture as directed. Cover and refrigerate up to 24 hours. Remove from refrigerator about 20 minutes before serving, then decorate as directed.

-How to serve: Remove chocolate triangles, then cut dessert vertically in half. Cut each half into eight pieces. Top each piece with 2 chocolate triangles.

Recipe and picture from KraftFoods.com