Preheat oven to 375 degrees F.
Spray an 11x7 pan with nonstick cooking spray.
Add flour to a medium sized mixing bowl.
Add softened butter (NOT melted butter!) and mix well.
Add 1/2 cup pecans and mix well. You should still have 2 Tbsp of pecans to use as part of the topping which will be used at the end.
Pecan mixture should look like this.
Place mixture in the bottom of the 11x7 pan and spread evenly. Bake for 15 minutes, then remove from oven and set aside to cool.
In a separate bowl, add cream cheese.
Using a mixer, blend until smooth.
Add confectioner's sugar and blend with mixer until light and fluffy.
Gently fold in 1 cup of Cool Whip to cream cheese mixture. Set remaining Cool Whip aside for topping. Place cream cheese mixture in refrigerator until pecan crust is cooled.
In a separate bowl, add both packages of instant lemon pudding.
Blend well with mixer until thickened. Place in refrigerator until pecan crust is cooled.
When pecan crust is cooled, spread cream cheese mixture on top.
It should look like this.
Spread lemon pudding mixture over cream cheese layer.
Spread remaining Cool Whip on top.
Sprinkle 2 Tbsp pecans on top.
Slice into individual pieces. Serve and enjoy!