Make sure cream cheese and butter are at room temp. Cream softened butter in a standing mixer or by hand, slowly stir in flour until incorporated then nuts. Spray a 9x13 inch glass or baking pan Press the mixture into the bottom. Just take your time and press gently until an even, layer forms. It looks like it won't be enough dough but it is. Bake for 20 minutes or until the top is just lightly browned. Remove from the oven and cool completely.
while the crust is cooling down, Beat softened cream cheese in a large mixing bowl nix until smooth. Slowly add in powdered sugar, beating after each addition until smooth. Fold in 1 cup of cool whip and the vanilla extract. Spread this mixture evenly over the cooled shortbread crust.
OPTIONAL - spread slices of strawberry or any fruit or nuts over the cream cheese layer.
In a separate bowl, beat or whisk the pudding mix with the cold milk according to the directions on package. put in fridge and Let set for a couple minutes, then spread over the strawberries (if using, otherwise spread over the cream cheese/Cool Whip layer.) Let set up another 5 minutes.
Finally, spread over the remaining Cool Whip until even.
Garnish with shaved chocolate, additional whole pecans and/or fruit. Chill at least 2 hours in the refrigerator or overnight before serving, cover it so it does not get a skin on it.