1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/2 cup sugar
1/4 cup creamy peanut butter
2 cups thawed COOL WHIP Whipped Topping
1 OREO Pie Crust (6 oz.)
1/4 cup hot fudge ice cream topping, warmed
BEAT cream cheese, sugar and peanut butter in large bowl with mixer until well blended. Whisk in COOL WHIP.
SPOON into crust. Drizzle with fudge topping; swirl gently with knife.
REFRIGERATE 4 hours or until firm.
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