1 cup all-purpose flour
½ cup plus 2 tbsp chopped pecans, divided
1 stick butter, softened
8 oz cream cheese, softened
1 cup powdered sugar
8 oz cool whip, divided
2 (3.4 oz) packages lemon instant pudding mix
2⅔ cups milk
Preheat the oven to 375°.
Combine flour, ½ cup pecans and butter in a medium bowl and mix well. Press onto the bottom of a rectangular baking dish. Bake until lightly browned, about 15 minutes. Let stand to cool.
Place cream cheese in a medium bowl and beat with an electric mixer at medium speed. Add powdered sugar and beat until mixture is light and fluffy.
Add 1 cup cool whip to cream cheese mixture and fold in gently. Spread over cooled crust.
Combine pudding mix and milk in a medium bowl and beat until thickened. Spread on top of cream cheese layer. Top with the remaining cool whip and pecans. Chill, covered, for 1 hour before serving.
