In a medium bowl, stir together crushed oreos and melted butter. Transfer to a 8x13-inch baking dish by pressing mixture firmly along the bottom. Then refrigerate.
Using an electric mixer, beat cream cheese. Gradually add confectioners' sugar.
Beat in the peanut butter, then fold in 1 cup of Cool Whip.
Crush 6 mini butterfingers and fold them in to the peanut butter mixture.
Spread Peanut butter mixture evenly over of the Oreo crust.
In a medium bowl, whisk the pudding mix and milk together. Let it sit 2 minutes to thicken and then pour over the peanut butter layer.
Spread remaining Cool Whip on top, then crush remaining butterfingers on top of the dessert.