Step 1: Prepare the Crust

Place Oreo cookies in a food processor and pulse until fine crumbs form.

Mix in melted butter until combined.

Press mixture firmly into the bottom of an ungreased 9-inch square dish.

Sprinkle most of the chopped Butterfinger pieces over the crust (save some for topping).

Step 2: Make the Cream Cheese Layer

In a large bowl, beat softened cream cheese until smooth.

Mix in peanut butter and confectioners’ sugar until blended.

Fold in 2 cups of whipped topping until fluffy.

Spread evenly over the Butterfinger crust. Refrigerate while making the pudding.

Step 3: Add the Pudding Layer

In another bowl, whisk pudding mix with cold milk for 2 minutes.

Let sit for 5 minutes until slightly thickened.

Spread evenly over the cream cheese layer.

Step 4: Top and Chill

Spread the remaining whipped topping over the pudding layer.

Sprinkle with reserved Butterfinger pieces.

Cover and refrigerate for at least 2 hours (overnight is even better).

Tips for Success

Chill longer for best results: The layers set better when chilled overnight.

Use full-fat cream cheese: It gives a richer flavor and creamier texture.

Don’t skip the filling in Oreos: It helps the crust hold together.

Cut with a hot knife: For clean squares, dip your knife in hot water and wipe dry before each slice.