Butterfinger cheesecake

• 1 no bake cheese cake
• 1 1/2 cup cold milk
• 4 snack size butterfinger candy bars
• 1 redi made grahmn cracker crust

1. Crush the Butterfinger bars in their wrappers and set aside
2. In bowl mix the milk and the cheesecake with a handheld mixer until the powder is all blended in, then open 3 of the crushed candy bars and mix them in.
3. Pour cheesecake mixture into pie Shell .take the last Butterfinger and sprinkle it on top and then put on plastic lip and put in the fridge for 2 hrs
4. Eat and enjoy the taste .if you don't have the snack sizes use 2 regular ones .11/2 for the cheesecake and the last half for the top

bake cheese cake, cold milk, butterfinger, grahmn cracker crust

Taken from cookpad.com/us/recipes/343940-butterfinger-cheesecake (may not work)