Step 1

Preheat oven to 325 degrees.

Step 2

Combine ingredients with a hand mixer or wooden spoon until incorporated into a dough.

Step 3

Press dough evenly onto the bottom of a 13x9 baking dish (see notes). Bake at 325 degrees for 25-35 minutes or until just slightly browned.

Step 4

Cool completely.

Step 5

TIP: Toast the pecans for the filling in the oven while the crust bakes. Spread pecans on a sheet pan then place the pan on a lower rack; cook for 8-12 minutes or until fragrant and pecans are starting to brown. Cool completely then chop.

Step 6

Mix cream cheese with an electric mixer until completely smooth.

Step 7

In a separate bowl combine melted butter, brown sugar, vanilla and salt then mix well, breaking up any lumps in the brown sugar if necessary.

Step 8

Add brown sugar mixture to cream cheese then continue mixing until combined.

Step 9

Fold in 1/2 of one tub of cool whip and toasted pecans until mixed well. Reserve other 1/2 of cool whip tub to top the dessert.

Step 10

Gently fold in remaining whole tub of cool whip just until blended (no white streaks).

Step 11

Spread over cooled crust.

Step 12

Spread reserved cool whip over pecan filling or pipe around edges.

Step 13

Garnish with additional chopped pecans.

Step 14

Cover then refrigerate for at least 4 hours before serving. Store in refrigerator up to 5 days.