Peanut Butter-Fudge Swirl Pie

INGREDIENTS:

1. 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
2. 1/2 cup sugar
3. 1/4 cup creamy peanut butter
4. 2 cups thawed COOL WHIP Whipped Topping
5. 1 chocolate cookie crumb crust (6 oz.)
6. 1/4 cup hot fudge ice cream topping, warmed

DIRECTIONS:

1. Beat cream cheese, sugar and peanut butter in large bowl with mixer until blended. Whisk in COOL WHIP.
2. Spoon into crust. Drizzle with fudge topping; swirl gently with knife.
3. Refrigerate 4 hours or until firm.

KITCHEN TIPS:

1. Garnish with 2 Tbsp. chopped cocktail peanuts before serving.
   

Used with permission from Kraft Foods