Hedgehog "Cake"

what you need

1 pkg.

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

6  oz.

 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

1. 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.
2. 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.
3. 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.