Preheat oven to 350 degrees Fahrenheit.
Mix the butter, flour and pecans. Press into a 9x13 pan. Bake for 20 minutes. Let cool.
Mix the cream cheese, powdered sugar, and Cool Whip and spread over the cooled crust.
In a medium to large bowl, mix the 2 small packs instant pudding and milk. Pour over the cream cheese and spread the remaining Cool Whip over the mixture.
Sprinkle the chopped pecans over the Cool Whip Cake. Allow to cool and firm up, cut and serve!
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