Preparation Combine flour, butter, 1 cup pecans and salt. Press into a 13” x 9” baking dish. Bake at 350 degrees for 25 minutes. Let cool. Mix cream cheese, powdered sugar with an electric mixer. Fold in half of the Cool Whip. Spread over the flour/butter/pecan mixture. Mix pudding with milk and beat for 2 minutes with an electric mixture. Spread over cream cheese mixture. Spread remaining Cool Whip over the top. Sprinkle with remaining pecans. Chill in fridge until ready to serve.