I found this recipe on Pinterest recently. As I've mentioned before, I am powerless to resist a Butterfinger recipe. And, as it turns out, I'm basically powerless to resist the finished product too!
8 fun-size Butterfinger bars, chopped
1 (8oz) bar cream cheese, softened
12 oz whipped topping (3/4 of a large container)
1/2 c powdered sugar
1 graham cracker crust
Whip cream cheese with mixer until fluffy. Add powdered sugar and whip until smooth. Mix in whipped topping.
Add all but about 1/4 c Butterfingers and whip just until combined.
Pour into graham cracker crust. Top with remaining Butterfinger pieces, and allow to chill for 3-4 hours before serving.
Comments from the cook: It may be more appropriate to call this Butterfinger no-bake cheesecake. This quick and easy recipe is delicious, and would be great to take to a party or get-together. It's best when served very cold, and I'm excited to make it for my Butterfinger-lovin' younger brother when I see him later this month!
As you can tell from the pictures, I made my own graham cracker crust instead of using a pre-made one. I used about 1 1/2 pkgs of graham crackers (crushed in a freezer bag with my rolling pin), about 3 1/2 TBSP of melted butter, and a couple of teaspoons of sugar and mixed them together. I pressed the mixture into my pie dish, then allowed it to chill and set up in the fridge while I made the filling. It turned out a little bit crumbly, and was even a little thicker than it needed to be (no complaints here, of course), but worked perfectly for what we needed. A store-bought crust is easier, but nothing beats a homemade crust, in my opinion :)
Originally found on Pinterest, which linked back to this blog (note to self: visit again for more recipes!).