In a small bowl, combine the flour, pecans and butter; press into an ungreased 5-3/4-in. x 2-in. x 2-in. loaf pan. Bake at 350° for 10-12 minutes or until crust is lightly browned. Cool on a wire rack.
In a small bowl, beat cream cheese and confectioners’ sugar until smooth; fold in 1/2 cup whipped topping. Spread over crust.
In a small bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Spread over cream cheese mixture. Spread with remaining whipped topping. Chill until serving. Yield: 2 servings.