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.
Average Rating  
This recipe has not yet been rated. Be the first to rate this recipe.