Arrange a single layer of Nutter Butter cookies in the bottom of a 9x13-inch baking dish.(Save the remaining Nutter Butters for the topping.)
In a large bowl, use a hand-held electric mixer to mix together cream cheese and powdered sugar. Then beat in 1 cup of Cool Whip.
Spread cream cheese mixture over Nutter Butters and then refrigerate for at least 20 minutes.
Either rinse out the bowl or use a new bowl to beat together vanilla pudding mix and whole milk. Continue to beat until it starts to thicken. Then beat in peanut butter and 1 cup of Cool Whip.
Spread pudding mixture over cream cheese layer. Refrigerate at least 20 minutes.
Spread remaining Cool Whip on top.
For the topping, place the peanut butter in a microwave-safe bowl and microwave for 10 seconds. Transfer to a ziplock bag. Snip the corner and drizzle on top of the lush.
Sprinkle the chopped butterfingers on top. Chop the remaining Nutter Butter cookies and arrange them on top.