Preparation

• Line 9-inch round pan with plastic wrap, with ends of wrap extending over side. Mix cookie crumbs and butter; press onto bottom of prepared pan. Refrigerate 30 min.
• Beat cream cheese and ¼ cup chocolate-hazelnut spread in medium bowl with mixer until blended. Gently stir in whipped topping; spread onto crust. Top with fruit.
• Microwave remaining hazelnut spread in microwaveable bowl on HIGH 30 sec.; stir. Spoon into resealable plastic bag. Cut small piece off one bottom corner of bag; use to drizzle hazelnut spread over fruit. Refrigerate 1 hour.
• Use plastic wrap handles to remove pizza from pan before cutting into wedges to serve.