Prepare a 9X13 inch (or another size suitable in volume) baking dish. Grind the oreo cookies and melt the butter. Mix everything in a medium bowl. Put in the freezer for 10-25 minutes.
Crush 6 mini Butterfingers. Using a mixer, beat the cheese cream, add the Cool Whip and peanut butter. Pour crushed Butterfingers into the dill. Put in a baking dish on a layer of oreo cookies.
In a separate bowl, prepare your chocolate pudding, following the instructions on the packaging. Cool in a bowl for 3-4 minutes and put in a baking dish on previous layers.
Put the remaining Cool Whip on the dessert, sprinkle with crashed Butterfingers. Keep in the refrigerator until serving.
