Step 1

Preheat the oven to 350°F.

Step 2

Smash shortbread cookies in a Ziploc bag, until fine. For extra-fine crumbs, you can crush cookies in a food processor.

Step 3

Add melted butter to Ziploc bag with crushed cookies and mix around until coated. Press crumbs into a 9x13 pan.

Step 4

Bake at 350°F for about 10 minutes in the oven until golden. Let cool.

Step 5

Smooth together cream cheese, sugar, and 2 cups of your cool whip (or whipped cream). Pour an even layer over crushed cookie crust.

Step 6

Mix the milk and pudding mix together until thickened up. Pour over the cream cheese layer.

Step 7

Spread your remaining whipped topping over the top and refrigerate. Top with crushed pecans if desired.