Comida Kraft
Recipe Box

Frozen Chocolate-Strawberry Crêpe Cake

No referer *
Prep Time
30
min.
Total Time
7
hr.
30
min.
Servings

16 servings

Watch our video to learn how to make Frozen Chocolate-Strawberry Crêpe Cakes. This crêpe cake has layers of chocolate and strawberry goodness.

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What You Need

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Make It

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  • Melt 2 oz. chocolate. Blend eggs, milk, flour and 2 Tbsp. sugar in blender until smooth. Add melted chocolate; mix well. Pour into bowl. Let stand 30 min.
  • Blend 1-1/2 cups strawberries in clean blender container until smooth. (You should have about 3/4 cup strawberry purée.) Beat cream cheese and remaining sugar in large bowl with mixer until blended. Add strawberry purée; mix well. Gently stir in COOL WHIP just until blended.
  • Heat 10-inch skillet sprayed with cooking spray on medium-high heat. Add 1/4 cup chocolate batter; tilt skillet to evenly cover bottom of skillet with batter. Cook 10 to 15 sec. or until bottom of crêpe is lightly browned. Run spatula around edge of crêpe to loosen from skillet; turn crêpe. Cook 10 sec. or until bottom of crêpe is lightly browned. Repeat with remaining batter to make 8 more crêpes, spraying skillet with additional cooking spray after cooking each crêpe.
  • Spread heaping 1/2 cup cream cheese mixture onto bottom of 9-inch springform pan; place 1 crêpe over center of cream cheese layer in pan. Repeat layers 8 times with remaining cream cheese mixture and crêpes, spreading cream cheese mixture evenly all the way to edge of pan. Spread remaining cream cheese mixture over top of dessert. Freeze 6 hours or until firm.
  • Cover large plate with waxed paper about 30 min. before serving dessert. Melt remaining chocolate. Dip remaining strawberries, 1 at a time, into chocolate, turning to evenly coat each strawberry; place on prepared plate. Refrigerate until chocolate is firm. Meanwhile, remove dessert from freezer. Run knife around rim of pan to loosen dessert. Let stand at room temperature until slightly softened. Garnish with chocolate-dipped strawberries before serving.

Variation

Prepare using PHILADELPHIA Neufchatel Cheese and COOL WHIP LITE Whipped Topping.

Springform Pan Tip

For easier serving, place the bottom of the springform pan, upside down, inside the outer rim of the pan before locking into place and filling as directed. This eliminates the raised edge around the bottom of the pan making it easier to serve the frozen dessert.

Shortcut

Save time by using refrigerated ready-to-use plain crêpes to prepare this impressive dessert. Look for them in the produce section of your grocery store.

Servings

  • 16 servings

Nutritional Information

Serving Size 16 servings
AMOUNT PER SERVING
Calories 280
Total fat 18g
Saturated fat 12g
Cholesterol 70mg
Sodium 150mg
Carbohydrate 28g
Dietary fiber 2g
Sugars 20g
Protein 5g
% Daily Value
Vitamin A 10 %DV
Vitamin C 35 %DV
Calcium 6 %DV
Iron 4 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 1 out of 5 by from Rather blah This recipe was time consuming. Making the crepes was a little difficult and they lacked taste. The strawberry mixture was good - but together....strange texture. Yes, mine turned out like the picture- but I tasted it the day before serving it and decided against serving it. Don't bother making it! Plus, it had to thaw a long time before you could cut it and then the layers fell apart.
Date published: 2016-07-15
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