- 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 (6 ounce) OREO Pie Crust
- 1/4 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.
04/09/2018
recipepes.com
Peanut Butter and Fudge Swirl Pie, recipe
PT15M
PT1H
5
455 calories