Prep & bake crust
Preheat your oven to 350 °F (≈ 175 °C). Lightly coat a 9×13-inch baking dish with non-stick spray to prevent sticking. In a mixing bowl, cut together butter, flour, and chopped pecans until the mixture resembles coarse crumbs. Press this crumb mixture evenly into the bottom of the prepared pan. Bake for about 20 minutes, then remove from the oven and allow to cool completely.

Make the filling layer
In a clean bowl, beat together the softened cream cheese and powdered sugar until smooth. Add in the whipped topping, then beat gently until well combined. Spread this filling evenly over the cooled crust. Set aside.

Prepare pudding layer
In another large bowl, whisk together the two packages of butterscotch pudding mix with the 3 cups of cold milk. Whisk until smooth and just starting to thicken (soft set). Pour the pudding mixture over the filling layer.

Chill & set
Cover the dish and refrigerate for 3 to 4 hours, or until the layers are completely set and firm.

Final topping & serve
Just before serving, spread the remaining whipped topping over the pudding layer. Sprinkle the chopped pecans on top for garnish and crunch. Slice into squares and enjoy!