butterfinger® cheesecake

butterfinger® cheesecake

Ingredients

  • 2 (8 ounce) containers extra creamy whipped topping (such as Cool Whip®)
  • 1 1/2 (8 ounce) packages cream cheese, at room temperature
  • 10 (2.1 ounce) bars chocolate-covered crispy peanut butter candy (such as Butterfinger®), crushed
  • 1 (9 inch) prepared graham cracker crust


Directions

  1. Mix 1 1/2 containers whipped topping and cream cheese together in a bowl; fold in crushed candy. Pour mixture into the graham cracker crust. Spread remaining whipped topping over the top.
  2. Chill cheesecake in the refrigerator until set, at least 2 hours.

05/11/2019
butterfinger® cheesecake, recipe PT15M PT1H 5 455 calories

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