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Frozen Chocolate-Strawberry Crêpe Cake
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Frozen Chocolate-Strawberry Crêpe Cake

7 Hr(s) 30 Min(s)
30 Min(s) Prep
7 Hr(s) Cook
Watch our video to learn how to make Frozen Chocolate-Strawberry Crêpe Cakes. This crêpe cake has layers of chocolate and strawberry goodness.
What You Need
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16 servings
Original recipe yields 16 servings
1 pkg. (4 oz.) BAKER'S Semi-Sweet Chocolate, divided
2 egg s
1 cup milk
3/4 cup flour
3/4 cup plus 2 Tbsp. sugar, divided
4 cups strawberries, divided
2-1/2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese (20 oz.), softened
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
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Let's Make It
1
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.
2
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.
3
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.
4
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.
5
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.
Kitchen Tips
Tip 1
Variation
Prepare using PHILADELPHIA Neufchatel Cheese and COOL WHIP LITE Whipped Topping.
Tip 2
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.
Tip 3
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.
Nutrition
Calories
280
Calories From Fat
0
% Daily Value*
Total Fat 18g
23%
Saturated Fat 12g
60%
Trans Fat 0g
Cholesterol 70mg
23%
Sodium 150mg
7%
Total Carbohydrates 28g
10%
Dietary Fibers 2g
7%
Sugars 20g
40%
Protein 5g
10%
Vitamin A
10%
Vitamin C
35%
Calcium
6%
Iron
4%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
16 servings
* 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.
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