How to make it

  • Reserve 1/4 cup finely crushed Butterfingers for garnish.
  • Divide remaining mixture in half.
  • Combine graham cracker crumbs, sugar, 1/2 of finely crushed Butterfinger mixture and margarine.
  • Using fork, press mixture against sides and bottom of 8-or 9-inch pie plate.
  • Pour milk into small mixing bowl.
  • Add cheesecake mix contents and beat at low speed with electric mixer until blended.
  • Beat at medium speed 3 minutes longer.
  • Fold remaining half of finely crushed Butterfinger bars into filling mixture.
  • Pour into crust. Chill 1 hour.
  • Garnish with reserved 1/4 cup finely crushed Butterfinger bars. Refrigerate, covered.

Reviews & Comments 3

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    " It was excellent "
    sandygalesmith ate it and said...
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    " It was excellent "
    midgelet ate it and said...
    sounds great and sweet!
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    " It was excellent "
    minitindel ate it and said...
    Yep i love this one too i love cheesecakes yummmm
    and butterfingers in it wow i think ill put extra just for the hell of it lol

    Was this review helpful? Yes Flag

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