250g PHILADELPHIA Block Cream Cheese, roughly chopped and softened
3 1/2 cups icing sugar mixture, sifted
2 1/2 cups desiccated coconut
1/2 teaspoon coconut essence
Pink food colouring
Method
Gently heat the PHILLY in a large saucepan until smooth and creamy
Add the icing sugar and cook stirring for 2-3 minutes until dissolved and mixture has come to the boil
Add the coconut and cook for a further 2 minutes until well Combined. Remove from the heat and stir in coconut essence. Pour half the mixture into a paper lined 20cm square cake pan
Add a few drops of pink food colouring to remaining mixture. Pour the remaining mixture over the first layer and refrigerate until firm. Using a sharp knife, cut into 25 pieces to serve
