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Preparation method
  • Using an electric mixer, beat together the Dream Whip powder, Philadelphia Cream Cheese, milk, icing sugar and vanilla essence, until thick and creamy.
  • Drain the cherries, reserving the syrup.
  • Line the base and sides of a deep 23 cm. spring form cake tin with baking paper, extending 2 cm. above the top edge of the tin.
  • Press half of the chocolate sponge onto the bottom of the prepared pan, to make an even layer.
  • Drizzle over 3 tablespoons of the reserved syrup to moisten and then top with cherries.
  • Spoon over the cream cheese mixture and spread evenly.
  • Top with the remaining sponge, forming an even layer, and then drizzle over another 3 tablespoons of the cherry syrup.
  • Cover securely with plastic wrap and place a weighted plate on top.
  • Refrigerate overnight.
  • Prepare the chocolate topping; combine the Dream Whip powder and the ¼ cup of milk in a small heavy-based saucepan and bring to a boil, stirring constantly, over medium heat. Remove from heat and stir in the chocolate, until smooth and thick.
  • Remove from cake tin and carefully transfer onto a serving plate.
  • Spread the warm chocolate topping over the cake and refrigerate until set.
  • Just before serving, garnish with generous dollops of prepared Dream Whip topping, berries and shards of Cadbury Flake.
Make a meal plan
  • 2 x 32g Cadbury Flake bars
  • 1 sachet of Dream Whip powder
  • ¼ cup of milk
  • 1 teaspoon vanilla essence
  • 100g Cadbury Dairy Milk Chocolate, chopped
  • 100g dark chocolate, chopped
  • ¼ cup of icing sugar
  • 300g Philadelphia Cream Cheese, softened
  • ½ cup of assorted berries
  • 500g chocolate sponge, cut into 3cm cubes
  • 1x 400g pitted cherries in syrup
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