Sunday, June 7, 2009

Butterfinger Cheesecake | cheesecake recipes

Butterfinger Cheesecake | cheesecake recipes

1 no−bake cheesecake mix
1/3 cup margarine, melted
3 tablespoons granulated sugar
3 (2.16 ounce) Butterfingers, finely crushed
1 1/2 cup cold milk
1 (9−inch) graham cracker pie crust
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.

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