Ingredients

• 1 cup frozen mixed berries
• 450g cob loaf
• 50g butter, melted
• 1/2 x 250g packet butternut snap cookies
• 500g cream cheese, softened
• 1/2 cup thickened cream
• 1/3 cup icing sugar mixture
• 2 teaspoons vanilla extract
• Fresh berries (strawberries and raspberries), to serve

Method

• Step 1 Place frozen berries in a small saucepan over medium heat. Cook, stirring occasionally, for 3 to 4 minutes or until heated through and just starting to collapse. Using a wooden spoon, crush any large berries. Cool for 15 minutes.
• Step 2 Preheat oven to 190C/170C fan-forced. Line a large baking tray with baking paper.
• Step 3 Trim 4cm off the top of cob. Leaving a 1cm thick edge, remove bread from centre of cob. Tear bread and bread top into large pieces. Place cob on prepared tray. Place bread pieces in a bowl. Drizzle with melted butter. Toss to coat. Arrange around cob.
• Step 4 Process cookies in a food processor until finely chopped. Using an electric mixer, beat cream cheese until light and fluffy. Add cream, icing sugar and vanilla. Beat until combined. Gently fold berry mixture into cream cheese mixture to slightly marble.
• Step 5 Sprinkle 1/3 of the biscuit in base of cob. Spoon over 1/2 the cheese mixture. Sprinkle with 1/2 the remaining biscuit. Top with remaining cheese mixture and sprinkle with remaining biscuit. Bake, turning bread pieces halfway through, for 15 minutes or until bread is golden. Stand for 10 minutes. Serve with bread pieces and fresh berries.