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Tate Tooley

Butterfinger Cheesecake


  • 1-1/2 sticks of butter, melted
  • 3/4 cup granulated sugar
  • 1-1/2 to 2 packages graham crakers, crumbled fine
  • 3/4 cup powdered sugar
  • 1 12 oz. Cool Whip
  • 5 large Butterfinger candy bars, crumbled 


In medium bowl, mix together butter, granulated sugar and graham crackers. Press into the botton of a 9 x 13-inch baking dish. Put in freezer for 10 to 15 minutes. In a large bowl, mix together cream cheese, powdered sugar, Cool Whip and three to four candy bars. Spread over crust. Sprinkle remaining candy bar pieces for topping. Refrigerate until ready to serve.