Grind the cookies into small pieces. In a bowl, combine chopped Oreo cookies and ghee. Transfer to a 9 x 13 inch baking dish and press firmly all over the bottom. Refrigerate.
Whisk the cream cheese with a mixer. Add peanut butter. Add Cool Whip. Grind the butterfingers and add them to the peanut butter mixture.
Spread the peanut butter mixture evenly over the Oreo crust.
Whisk the pudding mixture and milk in a bowl. Leave it on for a minute or two to thicken, then drizzle over a layer of peanut butter
Spread the remaining Cool Whip on top. Chop the remaining butterfingers and sprinkle on top. Refrigerate until ready to serve.
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