Shelly's Recipe

BUTTERFINGER SUNDAE

Category: Frozen Desserts

2 Butterfinger candy bars
1 (11 oz) pkg no-bake cheesecake
1/4 cup butter, melted
1 1/2 cup cold milk
8 maraschino cherries
Graham cracker crumbs

Finely chop 1 candy bar. In a small bowl, combine chopped candy bar, graham cracker crumbs and butter. Set aside.

Prepare filling according to package directions using milk. Stir into crumb mixture. Cover and freeze for 4 hours.

Top serve, place scoops of frozen mixture into dessert dish. Cut remaining candy bar into quarters cross-wise. Cut each in half lengthwise. Place in frozen mixture and top with cherries.