Mix flour, pecans and butter together in a bowl and press into the bottom of a 9 by 13 pan (sprayed with a nonstick vegetable spray for baking). Bake at 350 degrees for 15 minutes. Cool crust completely.
Using an electric mixer, combine cream cheese and sugar and beat until fluffy. Fold in 1 carton (8 oz) of cool whip* Spread over cooled crust.
Next, combine milk and both packages of pudding and beat until thick. Spread over first layer.
Top with the other 8 ounce carton of cool whip*. Refrigerate. Cut into squares when ready to serve. Keep any leftovers in the refrigerator (doubt that will happen!!)