First Layer: Mix flour, pecans and butter together. Pat mixture evenly in bottom of a 9 x 13-inch pan. Bake in 350° oven for 15 to 20 minutes. Remove from oven. Cool.

Second Layer: In a bowl, beat cream cheese and sugar until fluffy. Fold in 1 cup Cool Whip. Spread mixture over cooled first layer.

Third Layer: Pour milk into a bowl. Add pudding mix. Beat slowly with rotary beater at lowest speed of electric mixer until well blended. Pudding will be soft set. Spread over second layer.

Fourth Layer: Spread remainder of Cool Whip container on top. Chill and serve.