Cookies and Cream Cheesecake Pancake Stack

Serves 6, Prep and Cook 25 mins

360g packet pancakes (6) Vanilla ice-cream, to serve

FILLING

250g block cream cheese,

chopped, at room temperature ½ cup sweetened condensed milk ¼ cup thickened cream 137g packet original Oreo biscuits, chopped into

1cm pieces

SAUCE

¾ cup thickened cream

¼ cup Nutella

100g dark cooking chocolate,

finely chopped

1 To make filling, beat cream cheese and milk in small bowl with an electric mixer until smooth. Add cream. Beat until thick. Stir in Oreos.

2 Place one pancake on a large, round serving plate. Spread evenly with ½ cup filling. Repeat layering with remaining pancakes and filling, finishing with a pancake. Refrigerate, covered, for at least

3 hours, or overnight.

3 To make sauce, place cream and Nutella in a small saucepan over medium heat. Stir until hot. (Do not boil.) Remove. Add chocolate. Stir until melted.

4 To serve, top pancake stack with scoops of ice-cream. Drizzle with some warm sauce. Cut into wedges. Serve with rest of the warm sauce.