Recipes for the Soul----Butterfinger Cheesecake

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Butterfinger CheesecakeIngredients:1 no bake cheese cake mix1/3 cup margarine, melted3 tablespoons sugar3 (2.16 oz) Butterfingers, finely chopped1 1/2 cups cold milk9 inch graham cracker pie crustInstructions:1. Reserve 1/4 cup finely crushed Butterfinger bars for garnish,divide rest of mixture in half.Crust1. Combine graham cracker crumbs, 3 tablespoons sugar, 1/2 offinely crushed Butterfinger mixture and 1/3 cup melted margarine.Using fork, press mixture against sides and bottom of 8 or 9 inchpie plate.Filling1. Pour 1 1/2 cups cold milk into small mixing bowl.

Add package contents and beat at low speed with electric mixer until blended.Beat at medium speed 3 minutes longer.2. Fold remaining half of finely crushed Butterfinger bars into filling mixture.

Pour into crust.

Chill 1 hour.3. Garnish with reserved 1/4 cup finely crushed Butterfinger bars.Refrigerate, covered.

 

 

 

 

 

 

 

 

 

 

 

 

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