360g packet pancakes (6)
Vanilla ice-cream, to serve
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
¾ cup thickened cream
¼ cup Nutella
100g dark cooking chocolate, finely chopped
To make filling, beat cream cheese and milk in small bowl of an electric mixer until smooth. Add cream. Beat until thick. Stir in Oreos.
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.
To make sauce, place cream and Nutella in a small saucepan over a medium heat. Stir until hot. Don’t boil. Remove from heat. Add chocolate. Stir until melted.
To serve, top pancake stack with scoops of ice-cream. Drizzle with some of the warm sauce. Cut into wedges. Serve with remaining warm sauce.
TIP! Pancake stack can be made up to one day ahead. Keep, covered, in fridge. Sauce is best made just before serving.