1 cup all-purpose flour
1/4 c. chopped pecans
1/2 c. butter, melted
8 ounces cream cheese, softened
1/3 cup confectioners' sugar
1 tub whipped topping, divided
1 1/2 cup cold milk
2 small boxes instant pudding mix
In a small bowl, combine the flour, pecans and butter; press into an ungreased 9x13 pan. Bake at 350° for 10-12 minutes or until crust is lightly browned. Cool on a wire rack.
In a small bowl, beat cream cheese and confectioners' sugar until smooth; fold in 1/2 cup whipped topping. Spread over crust.
In a small bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Spread over cream cheese mixture. Spread with remaining whipped topping. Chill until serving. Top with sprinkled nuts.