Mix flour, pecans and softened butter together. Press into a 9" x 13" pan and bake at 350° for 10 minutes. Let cool completely
blend cream cheese and powdered sugar together. Fold in 1 cup of whipped topping and spread on the cooled crust.
Mix the instant lemon pudding with milk and spread over the 2nd later.
Spread remaining whipped topping over lemon layer. Sprinkle more chopped pecans on top (if desired).