Butterfinger Cheesecake :)
Ingredients:
4 King Size Butterfingers (you can buy the fun size or whatever suits your taste buds also)
2 8 oz cubes of cream cheese (thawed, it will be easier to beat with mixer and won't create chunks of cream cheese in your cake)
1 cup of powdered sugar
2 8 oz containers of cool whip
2 packs of graham crackers
1 cube of butter (I like the salted butter for the flavor, but any butter is fine)
Directions:
1. Put graham crackers into a zip lock bag. Use a rolling pin and smoosh the crackers until they are crumbled.
2. Put butterfingers into another zip lock bag and break them into very small pieces.
3. Melt them cube of butter. Once melted place them graham crackers into a cake or pie pan and pour butter over the top. Use your hands to mix together until all the cracker is covered in the butter. Then press down in the cake pan evenly to create your crust. refrigerate while you mix the rest to let your crust set.
4. In a mixing bowl you will beat your cream cheese until it is smooth. Slowly beat in your powdered sugar until it in mixed in evenly. Fold in your whip cream. Not too much or it looses texture. Mix in your butterfinger pieces (save a handful to sprinkle over the top.
5. Spread the cream cheese mixture over your crust and sprinkle your butterfinger pieces over the top. Let refrigerate for an hour. Cut and enjoy!
2 8 oz cubes of cream cheese (thawed, it will be easier to beat with mixer and won't create chunks of cream cheese in your cake)
1 cup of powdered sugar
2 8 oz containers of cool whip
2 packs of graham crackers
1 cube of butter (I like the salted butter for the flavor, but any butter is fine)
Directions:
1. Put graham crackers into a zip lock bag. Use a rolling pin and smoosh the crackers until they are crumbled.
2. Put butterfingers into another zip lock bag and break them into very small pieces.
3. Melt them cube of butter. Once melted place them graham crackers into a cake or pie pan and pour butter over the top. Use your hands to mix together until all the cracker is covered in the butter. Then press down in the cake pan evenly to create your crust. refrigerate while you mix the rest to let your crust set.
4. In a mixing bowl you will beat your cream cheese until it is smooth. Slowly beat in your powdered sugar until it in mixed in evenly. Fold in your whip cream. Not too much or it looses texture. Mix in your butterfinger pieces (save a handful to sprinkle over the top.
5. Spread the cream cheese mixture over your crust and sprinkle your butterfinger pieces over the top. Let refrigerate for an hour. Cut and enjoy!