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Preheat your oven to 350 degrees.
Chop up ½ cup of pecans.
Into a medium-sized mixing bowl place 1 cup flour, ¾ cup brown sugar, ½ cup softened butter and the chopped pecans.
Using a pastry blender (or fork), mix the ingredients together until it looks like coarse crumbs.
Spray a 9×13 pan with cooking spray and sprinkle the mixture into it. Press it gently down with your fingers. Bake for 10 minutes, or until the crust is golden brown.
Take it out of the oven and let it cool for 5 minutes. Then, break the crust up into pieces and press it back down with a spatula. Let it cool completely.
In a medium-sized mixing bowl, place the chocolate pudding mix and 3 cups cold milk. Beat until thick.
In another bowl, place softened cream cheese, powdered sugar, vanilla, and a dash of salt. Beat until well combined and smooth.
Add 1 ½ cups of cool whip to the cream cheese mixture and beat until well combined.
Spoon the cream cheese layer on the cooled crust and spread it gently.
Cover the cream cheese layer with the pudding.
Spread about 4 cups of cool whip on top of the pudding layer.
Cover with plastic wrap and let it chill in the fridge for at least 1 hour. Serve and enjoy!