Step 1: Preheat the oven to 350°F. In a large mixing bowl, place the flour and salt (if using). Cut in the butter with two forks or your fingers until pea-sized lumps form.

Step 2: Stir the pecans into the flour mixture. Press the mixture into the bottom of a 13×9 inch pan.

Step 3: Bake for 16–20 minutes, or until the edges are lightly golden brown. Let the crust cool completely.

Step 4: For the second layer, place the softened cream cheese and powdered sugar in a large bowl. Mix with a handheld mixer until light and fluffy.

Step 5: Fold in 1 cup of whipped topping with a spatula, then spread the mixture evenly over the cooled crust.

Step 6: For the third layer, beat the instant pudding mix and milk together with a handheld mixer for 2 minutes until it thickens.

Step 7: Pour the pudding on top of the cream cheese layer and spread it out evenly.

Step 8: Carefully spread the remaining whipped topping over the pudding layer.

Step 9: Cover the dish with plastic wrap and refrigerate for at least 4 hours, or overnight, to allow the dessert to set.

Step 10: Slice the dessert into squares with a sharp knife and serve.