Chocolate-Strawberry Pancake Stack Recipe

Name: Chocolate-Strawberry Pancake Stack
Prep time: 45 min
Cook time: 30 min
Total time: 1 h 15 min
Yield: 8 servings, 1 piece (156 g) each
Ingredients: 2 cups flour; 1/4 cup granulated sugar; 2 tsp. Magic Baking Powder; 1 tsp. baking soda; 1/2 tsp. salt; 2 eggs; 2 cups buttermilk; 1/4 cup oil; 125 g (about 1/2 of 250-g pkg.) Philadelphia Brick Cream Cheese, softened; 1/4 cup icing sugar; 2 Tbsp. unsweetened cocoa powder; 1/2 cup Philadelphia Strawberry Light Cream Cheese Product; 1 cup thawed Cool Whip Light Whipped Topping; 1 cup quartered strawberries

Ingredients

2 cups flour
1/4 cup granulated sugar
2 tsp. Magic Baking Powder
1 tsp. baking soda
1/2 tsp. salt
2 eggs
2 cups buttermilk
1/4 cup oil
125 g (about 1/2 of 250-g pkg.) Philadelphia Brick Cream Cheese, softened
1/4 cup icing sugar
2 Tbsp. unsweetened cocoa powder
1/2 cup Philadelphia Strawberry Light Cream Cheese Product
1 cup thawed Cool Whip Light Whipped Topping
1 cup quartered strawberries

PREP TIME 45m	COOK TIME 30m	TOTAL TIME 1h15m
YIELD 8 servings, 1 piece (156 g) each

Instructions

Combine first 5 ingredients in large bowl.
Whisk eggs, buttermilk and oil in separate bowl until blended.
Add to dry ingredients; stir just until blended. (Batter will not be smooth.)
Heat medium skillet on medium-high heat; spray with cooking spray.
Pour 1/2 cup batter into skillet; spread into 6- to 6-1/2-inch pancake; cook 2 to 3 min. until bubbles form on top, then turn to brown other side.
Transfer to parchment-covered baking sheet.
Repeat with remaining batter to make 7 additional pancakes.
Beat cream cheese, icing sugar and cocoa in medium bowl with mixer until blended.
Place 1 pancake on serving plate; spread with 1/3 of the chocolate cream cheese mixture.
Top with second pancake; spread with 1/3 of the strawberry cream cheese product.
Repeat all layers twice.
Cover with remaining pancake.
Refrigerate 30 min.
Top with Cool Whip and strawberries just before serving.