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Crush the Oreos in a food processor until fine.
Combine the crushed Oreos with the melted butter. Mix until all crumbs are coated.
Press the mixture evenly into the bottom of a 9x13-inch baking dish to form a crust. Set aside.
In a large mixing bowl, beat the softened cream cheese until smooth. Add the confectioners’ sugar and creamy peanut butter, then mix until well combined.
Fold in half of the Cool Whip to lighten the mixture.
Spread the cream cheese mixture evenly over the Oreo crust.
Sprinkle about half of the crushed Butterfingers over the creamy layer.
In a separate bowl, whisk together the instant chocolate pudding mix and milk until thickened—about 2 minutes.
Gently spread the pudding over the Butterfinger layer.
Top with the remaining Cool Whip, spreading it smooth.
Finish by sprinkling the remaining crushed Butterfingers over the top.
Cover and refrigerate for at least 4 hours (or overnight) to allow the layers to set.
Slice, serve, and enjoy!