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BEAT cream cheese and sugar in large bowl with whisk until blended. Gently stir in 2 cups COOL WHIP and 1-1/2 cups brownie pieces.
SPREAD 1/4 cup caramel topping onto bottom of pie crust; cover with cream cheese mixture. Refrigerate 3 hours or until firm.
TOP with remaining COOL WHIP just before serving. Sprinkle with remaining brownie pieces; drizzle with remaining caramel topping.