1 package no-bake cheese cake 1/3 cup margarine, melted 3 tablespoons sugar 3 (2.16 ounce size) Butterfinger candy bars, finely chopped 1 1/2 cup cold milk graham cracker pie crust
Reserve 1/4 cup finely crushed Butterfinger bars for garnish.
Filling: Pour 1 1/2 cups cold milk into small mixing bowl. Add cheesecake package contents and beat at low speed with electric mixer until blended. Beat at medium speed 3 minutes longer. Fold finely crushed Butterfinger bars into filling mixture. Pour into crust. Chill 1 hour.
Garnish with reserved 1/4 cup finely crushed Butterfinger bars. Refrigerate, covered.