Mix the butterscotch pudding mix and pour into the chocolate gram cracker crust. Then mix the chocolate pudding mix and layer on top of the butterscotch pudding. Take about half of the crushed butterfinger and sprinkle on top of the chocolate pudding. Take the cool whip and layer that on top. Once completely covered sprinkle the remaining crushed butterfinger on top. Put in the fridge to stay cool until ready to serve.