Preheat your oven to 350°F.
In a large bowl, combine the ingredients for layer one. Mix with a fork or silicone spatula until it forms a soft and slightly sticky dough.
In an ungreased 9x13 pan, smash the dough out with your fingers until it covers the whole bottom of the pan evenly.
Bake at 350°F for 15 minutes. It will not look "done", but it is. Just trust me. Let it cool to room temperature before putting on the next layer.
Using an electric mixer, combine the ingredients for the second layer, using only ONE CUP of the Cool Whip. Spread them over the room-temperature crust.
Mix two packages of instant pudding with the 3 cups of cold milk. Don't look at the pudding package for milk instructions, just put in 3 cold cups of milk and whisk it until it's a normal, thick pudding.
Spread the pudding over the second layer.
For the last layer, just scoop out the rest of the Cool Whip and spread it over the top of the pudding. Sprinkle the pecans over the top for the finishing touch.
Cover and refrigerate for at least 2 hours before serving. Overnight is best.
