• Set out butter, cream cheese, and Cool Whip about 30 minute prior to preparing dessert to bring to room temperature.

Crust

• Heat oven to 350°F.
• Cut butter into flour using a pastry blender until flour and butter are mixed into rough crumbs.
• Add into chopped pecans.
• Spread evening in bottom of 9 inch baking pan.
• Bake crust for 15 minutes until it just starts to brown.
• Cool for 30 minutes or until cool to touch.

Cheese Layer

• With a mixer, combine cream cheese and powdered sugar.
• Add whipped topping.
• Mix until it forms a pourable and spreadable thick cream.

Pudding Layer

• Pour pudding packet into a mixing bowl. Add milk and combine until the pudding starts to thicken.

Forming Dessert

• Pour cheese layer over the cooled crust.
• Gently spread with the back of a metal spoon. The crust may try to lift as you spread the cheese layer. Gently press the crust back to the bottom and add a bit more cheese layer. Continue to lightly spread the cheese layer to the sides of the pan to seal the layer.
• Pour the pudding layer over the cream cheese layer. Lightly spread the pudding layer to the sides of the pan to seal the layer. Set in refrigerator approximately 10 minutes until pudding layer has set.
• Add remaining whipped topping onto the pudding later. Spread the topping to the sides of the pan to seal the layer.
• Garnish with green sprinkles.