Step 1

Preheat oven to 325 degrees.

Step 2

Mix flour, butter, 1 cup of pecans and salt with an electric mixer until just combined then press evenly into the bottom of a 13x9 baking dish. Bake at 325 degrees for 25-30 minutes or until just starting to brown. Cool completely.

Step 3

Mix cream cheese and powdered sugar with an electric mixer until smooth. Fold in half of the Cool Whip then mix until combined. Spread cream cheese mixture evenly onto crust.

Step 4

Mix pudding mixes and milk with an electric mixer on medium speed for two minutes. Spread pudding mixture evenly onto cream cheese layer.

Step 5

Spread remaining Cool Whip onto chocolate layer then sprinkle with remaining chopped pecans. Refrigerate at least 2 hours before serving.

Step 6

Refrigerate to store up to 4-5 days.