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1 (8 ounce) package 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 chocolate fudge dessert topping
Beat cream cheese, sugar and peanut butter in large bowl with electric mixer on medium speed until well blended. Gently stir in whipped topping until well blended.
Spoon into crust; drizzle with fudge topping. Swirl knife through cream cheese mixture several times for marble effect.
Refrigerate 4 hours or until firm. Store leftover pie in refrigerator.
Yield: 8 servings (Serving size: 8 servings)
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 chocolate fudge dessert topping
Beat cream cheese, sugar and peanut butter in large bowl with electric mixer on medium speed until well blended. Gently stir in whipped topping until well blended.
Spoon into crust; drizzle with fudge topping. Swirl knife through cream cheese mixture several times for marble effect.
Refrigerate 4 hours or until firm. Store leftover pie in refrigerator.
Yield: 8 servings (Serving size: 8 servings)
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