Raspberry & Hazelnut Crepes with Cookies

• Hazelnut Cream Filling
• - PHILADELPHIA Original Cream Cheese, softened
• 1/2 cup hazelnut spread
• 3 cups OREO Pieces-Small
• 1 cup OREO Creme Icing Variegate
• Raspberry Coulis
• 3 cups frozen IQF raspberries, thawed
• 1 cup sugar
• Crepe Assembly
• 24 each prepared crepes (8 inch)
• 1-1/2 cups OREO Creme Icing Variegate
• 1/2 cup OREO Pieces-Small
• 1-1/3 cups vanilla ice cream
• 1-1/3 cups raspberry sorbet
• 1-1/2 cups prepared whipped topping

1. Hazelnut Cream Filling: Beat cream cheese and hazelnut spread in 6-qt.
2. bowl of mixer fitted with paddle attachment until well blended, stopping frequently to scrape bottom and side of bowl.
3. Add OREO Pieces and Variegate; beat on low speed just until combined.
4. Refrigerate until ready to use.
5. Raspberry Coulis: Process raspberries and sugar in food processor until smooth.
6. Strain to remove seeds; discard seeds.
7. Refrigerate coulis until ready to use.
8. For each serving: Place 1 crepe on microwaveable plate.
9. Microwave on HIGH 20 sec.. or just until crepe is warmed.
10. Spoon 1/4 cup Hazelnut Cream Filling down center of crepe.
11. Fold bottom half of crepe over filling, then roll up.
12. Drizzle 1 Tbsp.
13. Raspberry Coulis across center of serving plate; top with crepe.
14. Drizzle 1 Tbsp.
15. Variegate over crepe; sprinkle with 1 tsp.
16. OREO Pieces.
17. Fill half of #24 scoop with ice cream; fill remaining half with sorbet.
18. Place scoop on plate next to crepe.
19. Garnish with 1 Tbsp.
20. whipped topping.

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Taken from www.kraftrecipes.com/recipes/raspberry-hazelnut-crepes-cookies-126265.aspx (may not work)