Peanut Butter and Fudge Swirl Pie

1 (8 ounce) package PHILADELPHIA Cream Cheese, softened

½ cup sugar

¼ cup creamy peanut butter

2 cups thawed COOL WHIP Whipped Topping

1 (6 ounce) OREO Pie Crust

¼ cup hot fudge ice cream topping, warmed

Beat cream cheese, sugar and peanut butter in large bowl with mixer until blended. Gently stir in COOL WHIP.

Spoon into crust; drizzle with fudge topping. Swirl gently with knife.

Refrigerate 4 hours or until firm. Refrigerate leftovers.