Step 1

Preheat the oven to 350 degrees F.

Step 2

Coat a 9x13-inch baking dish with cooking spray.

Step 3

In a bowl, add the flour, the pecans, and the melted butter and mix to combine.

Step 4

Press the pecan mixture into the prepared baking dish in a thin layer, evenly patting it into all of the corners.

Step 5

Bake the pecan crust until it is set, about 20 minutes.

Step 6

Transfer the baking dish to a wire rack and let the crust cool, about 30 minutes.

Step 7

In a bowl, add the cream cheese and beat with an electric mixer on medium speed until it is creamy, about 2 minutes.

Step 8

Gradually add the powdered sugar to the cream cheese and beat until it is well-blended, about 45 seconds-1 minute.

Step 9

Fold 1 cup of the thawed whipped topping into the cream cheese mixture, then evenly spread it over the cooled crust.

Step 10

In a large bowl, add the milk, the chocolate pudding mix, and the vanilla pudding mix and whisk until it is well-combined.

Step 11

Let the pudding mixture stand until it is slightly set, about 10 minutes.

Step 12

Pour the pudding mixture over the cream cheese layer.

Step 13

Spread the remaining whipped topping over the pudding layer.

Step 14

Cover the baking dish and place in the refrigerator to chill, for at least 2 hours and up to 8 hours.

Step 15

Serve garnished with the chocolate syrup.