(Makes 2 pies)
Crust
2 1/4 cups graham cracker crumbs
2/3 cup butter
1 cup skor bits
In a microwave, melt butter.
Stir in graham cracker crumbs and skor bits. Press into two pie plates or 24 cupcake papers.
Cheesecake
2 packages 8 ounces cream cheese, room temperature
1 can sweetened condensed milk
1 package instant butterscotch pudding
2 cups of cool whip (thawed)
1 cup skor bits
With
an electric mixer, beat cream cheese until smooth. Add sweetened condensed milk and pudding and beat until smooth and combined. Then fold in the
skor bits and cool whip until mixed. Pour over crumb
crust. Refrigerate for a minimum of 6 hours.
NOTE: for chocolate chip cheesecake substitute the skor bits for miniature chocolate chips, leave out the butterscotch pudding and add 1 tsp vanilla. Then melt 1 heaping tsp of instant coffee into 1/8 cup of very hot water and stir until melted and add this to the cream cheese mixture.
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