BEAT cream, sugar and almond extract with electric mixer on high speed until soft peaks form. Gently stir in 1/4 cup of the chocolate chips. SPREAD each biscuit with about 1 Tbsp. of the whipped cream mixture. Stack biscuits together and stand on edge on serving platter in 2 rows, side-by-side, to form rectangle. Frost with remaining whipped cream mixture; sprinkle with remaining chocolate chips. REFRIGERATE at least 6 hours or up to 24 hours. Cut diagonally into 10 slices to serve. Store leftover cake in refrigerator. KRAFT KITCHENS TIPS
Size It Up Savor a serving of this indulgent, special occasion dessert that is perfect for a party. One cake makes enough for 10 servings.
Food Facts Cream whips faster if bowl, beaters and cream are all ice cold. Chill bowl and beaters in freezer for 15 min. before using to whip the cream.
RECIPE COURTESY OF KRAFT FOODS