Chocolate-OREO Creme Pancakes

Yield:

24 servings

Ingredients

Ingredients	Weights	Measures
OREO Crreme
PHILADELPHIA Original Cream Cheese, softened	1 lb. + 2 oz. 4-1/2 oz.	- -
OREO Crème Icing Variegate	7-1/2 oz. 1-3/4 oz.	2/3 cup 2-1/2 Tbsp.
Chocolate Pancake Batter
prepared pancake batter	- -	1 qt. + 1-1/3 cups 2-1/3 cups
dark cocoa powder	2 oz. 1/2 oz.	1/2 cup 2 Tbsp.
white chocolate chips	11 oz. 2-3/4 oz.	2 cups 1/2 cup
miniature semi-sweet chocolate chips	6 oz. 1-1/2 oz.	1 cup 1/4 cup
Strawberry Sauce
strawberry preserves	2 lb. 8 oz.	3 cups 3/4 cup
fresh strawberries, small dice	1 lb. 4 oz.	3 cups 3/4 cup
Assembly
prepared whipped topping	4 oz. 1 oz.	1-1/2 cups 6 Tbsp.
OREO Crème Icing Variegate	5 oz. 1-1/4 oz.	1/4 cup 1 Tbsp.
OREO Pieces-Small	2 oz. 1/2 oz.	1/2 cup 2 Tbsp.

Directions

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

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

K:58436v01:116499

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