Chocolate Cookies’N’Creme Pancakes

Chocolate Cookies’N’Creme Pancakes
24 servings


Ingredients Weights Measures
OREO Creme
PHILADELPHIA Original Cream Cheese, softened 1 lb. + 2 oz. -
OREO Crème Icing Variegate 7-1/2 oz. 2/3 cup
Chocolate Pancake Batter
prepared pancake batter - 1 qt. + 1-1/3 cups
dark unsweetened cocoa powder 2 oz. 1/2 cup
white chocolate chips 11 oz. 2 cups
miniature semi-sweet chocolate chips 6 oz. 1 cup
Strawberry Sauce
strawberry preserves 2 lb. 3 cups
fresh strawberries, small dice 1 lb. 3 cups
prepared whipped topping 4 oz. 1-1/2 cups
OREO Crème Icing Variegate 5 oz. 1/4 cup
OREO Pieces-Small 2 oz. 1/2 cup


OREO Creme: Beat ingredients in large bowl with mixer fitted with paddle attachment until well blended.

CHOCOLATE Pancake Batter: Stir cocoa into pancake batter. Fold in chips.

STRAWBERRY Sauce: Heat preserves in top of double boiler; fold in strawberries. Remove from heat. (Note: If sauce gets too thick, return double boiler to stove top to reheat until sauce thins to desired consistency.)

FOR each serving: Cook 3 pancakes on hot griddle, using #40 scoop (about 1-1/4 oz.) to measure batter for each pancake. Remove from griddle. Spread 1/2 Tbsp. OREO Creme onto center of each pancake; place on serving plate, overlapping slightly. Spoon 3 Tbsp. Strawberry Sauce over pancakes. Top with a 1-Tbsp. rosette of whipped topping. Drizzle 1/2 tsp. OREO Crème Icing Variegate over pancakes; sprinkle with 1 tsp. OREO Pieces.

Kraft Kitchens Tips

Substitute small scoop of vanilla ice cream, frozen vanilla yogurt or strawberry sorbet for the whipped topping.