Peanut Butter & Fudge Swirl Pie

1-1/4 cups OREO Baking Crumbs
1/4 cup non-hydrogenated margarine, melted
1 pkg. (250 g) PHILADELPHIA Brick Cream Cheese, softened (I use light or fat free)
1/2 cup sugar (I use Spenda)
1/4 cup KRAFT Smooth Peanut Butter
1-1/2 cups thawed COOL WHIP Whipped Topping (I use light)
3 Tbsp. chocolate fudge dessert topping


MIX crumbs and margarine; press onto bottom and up side of 9-inch pie plate to form crust. Beat cream cheese, sugar and peanut butter in large bowl with mixer until blended. Gently stir in Cool Whip until blended.

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

REFRIGERATE 4 hours or until firm. Refrigerate leftovers.

:::from Kraft What's Cooking Magazine:::