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Using a food processor, process the cookies until they are a fine crumb. (It’s okay if there are a few cookie chunks.)
Add butter and pulse until fully incorporated.
Press the cookie mixture into an even layer into an ungreased 9-inch square dish.
Sprinkle with most of the chopped butterfinger candies, reserving ¼ cup for the topping. Set aside.
In a large bowl add cream cheese. Use a hand mixer on medium speed to beat the cream cheese until creamy and no lumps remain (about 2 minutes).
Add peanut butter and confectioners' sugar. Stir together until smooth.
With a spatula, gently fold in 2 cups of whipped topping. Spread over chopped Butterfingers on the crust.
Place in the refrigerator to chill while you prepare the remaining ingredients.
In a separate mixing bowl, add milk and pudding mix. Beat with a hand mixer for 2 minutes, or until all lumps are gone. Set aside for 5 minutes to allow the mixture to soft-set.
Remove the pan from the refrigerator. Spread the pudding mixture over the cream cheese layer.
Top with remaining whipped topping.
Sprinkle the reserved chopped Butterfinger over the top. Cover and place back into the refrigerator to chill for at least 2 hours.