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

Frozen Chocolate-Strawberry Crêpe Cake

1 Review(s)
Cook Minutes 7 Hr 30 Min
Prep : 30 Min Cook: 7 Hr
As impressive to look at as it is to eat, this Frozen Chocolate-Strawberry Crêpe Cake is sure to become one of your favourite dessert recipes.
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16 Servings
Original recipe yields 16 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
4 oz. (1/2 of 225-g pkg.) Baker's Semi-Sweet Chocolate, divided
2 eggs
1 cup milk
3/4 cup flour
3/4 cup plus 2 Tbsp. sugar, divided
4 cups strawberries, divided
2-1/2 pkg. (250 g each) Philadelphia Brick Cream Cheese (625 g), softened
3 cups thawed Cool Whip Whipped Topping
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Step 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.
Step 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.
Step 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.
Step 4
Spread heaping 1/2 cup cream cheese mixture onto bottom of 9-inch springform pan; place 1 crêpe over centre 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.
Step 5
Cover large plate with parchment 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. Remove rim. Let dessert stand at room temperature until slightly softened.
Step 6
Garnish dessert with chocolate-dipped strawberries before serving.
Kraft Kitchen Tips!
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.
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.
Calories From Fat
% Daily Value
Fat 18 g
Saturated fat 12 g
60 %
Cholesterol 75 mg
Sodium 190 mg
8 %
Carbohydrate 28 g
Fibre 2 g
Sugars 21 g
Protein 6 g
Vitamin A
15 %
Vitamin C
40 %
6 %
6 %
16 servings, 1 piece (109 g) each
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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