Fruit Cake Cheesecake Jars with Irish Cream

• 200g fruit cake, cut into 2cm chunks
• 2/3 cup Irish cream liqueur
• 250g PHILADELPHIA Block Cream Cheese, softened
• 100g CADBURY White Chocolate Melts

• 1 cup cream
• 2 tablespoons caster sugar
• 1 teaspoon gelatine, dissolved in 2 tablespoon boiling water

• 1 cup vanilla custard
• Roasted flaked almonds, for decoration

1. PLACE half of the fruit cake into the base of 4 mason jars then drizzle half of the liqueur over the cake.
2. MELT the PHILLY and chocolate in a bowl over simmering water and whisk until combined. Set aside to cool for 10 minutes.

3. WHIP together the cream and sugar until stiff. Stir the gelatine mixture into the PHILLY then fold through the cream. Spoon the mixture into prepared glasses.
4. TOP with the remaining fruit cake, drizzle over the remaining liqueur then pour the custard over the cake. Chill for 2 hours or until set. Decorate with the flaked almonds just prior to serving.

TIP: The PHILLY mixture once complete can be spooned into a plastic bag and chilled for 15-20 minutes. This allows the mixture to become firm enough to pipe. Snip a corner out of the bag then pipe the mix into the jars. This helps to keep the jars clean for presentation.