1. Line 9-inch round pan with plastic wrap, with ends of wrap extending over side. Combine cookie crumbs and butter; press onto bottom of prepared pan.
2. Refrigerate 30 min.
3. Beat cream cheese and 1/4 cup (4 Tbsp.) chocolate-hazelnut spread in medium bowl with mixer until blended. Stir in whipped topping; spread onto crust. Top with fruit.
4. 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.
5. Refrigerate 1 hour.
6. Use plastic wrap handles to remove pizza from pan before cutting into 16 wedges to serve.

Chef tip: This colourful pizza can be refrigerated up to 24 hours before serving.

This recipe is courtesy of Mondelez