1 pkg. Royal no bake cheese cake
1/3 c. Blue Bonnet butter, melted
3 tbsp. sugar
3 (2.16 oz.) Butterfinger candy bars, finely crushed (approx. 1 c.)
1 1/2 c. cold milk

Reserve 1/4 cup finely crushed Butterfinger bars for garnish, divide rest of mixture in half.

Crust: Combine graham cracker crumbs, 3 tablespoons sugar, 1/2 of finely crushed Butterfinger mixture and 1/3 cup melted Blue Bonnet butter. Using fork, press mixture against sides and bottom of 8 or 9 inch pie plate.

Filling: Pour 1 1/2 cups cold milk into small mixing bowl. Add package contents and beat at low speed with electric mixer until blended. Beat at medium speed 3 minutes longer. Fold remaining half of 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.