In a bowl, combine melted butter, flour, and 3/4 cup chopped pecans.
Mix until crumbly and well combined; press evenly into the bottom of the 9 × 13 glass dish.
Bake at 350°F (175°C) for 10–15 minutes until the crust is lightly golden. Cool completely on a rack before layering. Tip: For an even press, use the bottom of a flat glass or the back of a spoon to press the crust firmly.
Create the creamy middle layer (layer 2)
In a mixing bowl, beat together softened cream cheese and sugar until smooth and creamy.
Fold in 1 cup Cool Whip until well combined.
Spread the mixture evenly over the cooled crust. Pro tip: Use a spatula to create a smoother surface.
Add the lemon brightness (layer 3)
Prepare the lemon pudding according to the package directions and refrigerate until set and cold.
Once the pudding is ready, spread it evenly over the cream cheese layer. If the pudding is too thick to spread, gently loosen with a spoonful of milk or cream from the package directions, but avoid thinning too much.
Top and finish (layer 4)
Spread a final even layer of Cool Whip over the lemon pudding.
Sprinkle the remaining 3/4 cup chopped pecans over the top for a nutty crunch.
Optional: Add a final dollop of Cool Whip in the center for a decorative touch.
Chill and serve
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