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Preheat oven to 350 degrees F. Grease a 9×13″ baking pan with non-stick cooking spray, set aside.
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Im bowl cut together your butter and flour until crumbs form, stir in your pecans.
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Press into bottom of pan and bake in oven for 20 minutes, remove and cool completely.
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To make filling, beat together your cream cheese and powdered sugar until smooth, add in your whipped topping and beat again until combined, spread over crust, set aside.
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In another large bowl mix together your pudding and milk and whisk until combined and soft set, pour over filling layer, refrigerate 3-4 hours until set.
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Before serving spread whipped topping over pudding layer and sprinkle with pecans.