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Ingredients2 h 10 m servings 797 cals
Original recipe yields 8 servings (1 9-inch cheesecake)
- 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.
- Chill cheesecake in the refrigerator until set, at least 2 hours.
- Cook's Note:
- I have found that it works better to chill or freeze the Butterfinger® prior to crushing them. I use a rolling pin while they are still in the package.
Per Serving: 797 calories; 49.5 g fat; 85.1 g carbohydrates; 8.5 g protein; 46 mg cholesterol; 498 mg sodium. Full nutrition