Take your cake-making skills to the next level with our Hedgehog Cake recipe. With spines made from chocolate bars, dried apricots for feet and a jellybean nose, this Hedgehog Cake recipe from My Food and Family will be a hit at your next birthday party.
What You Need
Original recipe yields 16 servings
1 pkg. (8 oz.) PHILADELPHIA Neufchatel Cheese, softened
1-1/2 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate (6 oz.), broken into pieces, melted
2 Tbsp. sugar
1-1/2 cups thawed COOL WHIP LITE Whipped Topping
18 chocolate chip cookies (2 inch), divided
2 bars (3.52 oz. each) Swiss milk chocolate nougat bar, broken into triangles
4 dried apricots
2 white and chocolate chunk cookie (2-inch)
2 pieces shoestring licorice (2-1/2 inches each)
1 jelly bean
Add To Shopping List
Let's Make It
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 Tbsp. 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" as shown in photo. Spread face and body with remaining Neufchatel ixture 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.
Calories From Fat
% Daily Value*
Total Fat 14g
Saturated Fat 8g
Trans Fat 0g
Total Carbohydrates 28g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.