Philly-Choc-Ripe

Name: Philly-Choc-Ripe
Ingredients: 250g PHILADELPHIA Spreadable Cream Cheese; 2/3 cup cream; 1/4 cup pure icing sugar; 2 x 425g can dark pitted cherries, drained, reserve 1/3 cup of syrup; 2/3 cup milk chocolate melts; 1/2 cup cream; 25g packet Gluten Free Apricot cookies or Gluten Free Macaroons roughly chopped

7 ingredients

7 steps

Ingredients

250g PHILADELPHIA Spreadable Cream Cheese
2/3 cup cream
1/4 cup pure icing sugar
2 x 425g can dark pitted cherries, drained, reserve 1/3 cup of syrup
2/3 cup milk chocolate melts
1/2 cup cream
25g packet Gluten Free Apricot cookies or Gluten Free Macaroons roughly chopped

Directions

1

Beat Philly*, cream, sugar and reserved cherry syrup until smooth.
2

Melt the chocolate and cream together over a low heat until smooth.
3

Spoon half the chocolate sauce into the base of 4-6 parfait glasses.
4

Top with biscuits, cherries and Philly* cream mixture.
5

Finish with cherries, biscuits and lastly drizzle the chocolate sauce over the top.
6

Chill for 3 hours or until set.
7

Garnish with extra toasted coconut and serve.