Mix first 5 ingredients in large bowl until blended. Whisk eggs, buttermilk and oil in separate bowl until blended. Add to dry ingredients; stir just until blended. (Batter will not be smooth.)
Heat medium skillet on medium-high heat; spray with cooking spray. Pour 1/2 cup batter into skillet; spread into 6- to 6-1/2-inch pancake; cook 2 to 3 min. until bubbles form on top, then turn to brown other side. Transfer to parchment-covered baking sheet. Repeat with remaining batter to make a total of 7 pancakes.
Place 1 pancake on serving plate; spread with 1/3 of the chocolate cream cheese spread. Top with second pancake; spread with 1/3 of the strawberry cream cheese spread. Repeat all layers twice. Cover with remaining pancake; top with COOL WHIP and strawberries. Refrigerate 30 min.
These delicate pancakes can be cooked up to 4 hours ahead of time. Cool, then wrap in foil and refrigerate until ready to use as directed.
Prepare using blackberries or raspberries.
For best results, try to make all pancakes the same size.
Calories From Fat
% Daily Value*
Total Fat 8g
Saturated Fat 3.5g
Trans Fat 0g
Total Carbohydrates 22g
Dietary Fiber 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.