Preheat and Prepare the Crust: Preheat your oven to 350°F (175°C). In a mixing bowl, cut the butter into the flour using a pastry cutter or fork until the mixture resembles coarse crumbs. Stir in ¼ cup of chopped pecans for a nutty crunch.
Bake the Crust: Press the mixture evenly into the bottom of a 9×13-inch baking pan. Bake for 20 minutes, or until the crust turns golden brown and slightly crisp. Remove from the oven and allow it to cool completely before adding the next layer.
Make the Lemon Layer: In a large bowl, whisk together the lemon instant pudding mixes and milk until thickened and smooth, about 2–3 minutes. Stir in the zest of one fresh lemon for extra brightness. Spread the pudding evenly over the cooled crust, smoothing the top with a spatula.
Prepare the Cream Cheese Layer: In another bowl, beat the softened cream cheese with powdered sugar until smooth and creamy. Gently fold in the Cool Whip until fully blended. This creates a light, fluffy layer that balances the tart lemon pudding perfectly.
Assemble: Carefully spread the cream cheese mixture over the lemon layer, using a spatula to smooth it evenly without disturbing the pudding layer.
Finish and Chill: Sprinkle the top generously with additional chopped pecans for a beautiful finish and extra crunch. Refrigerate for at least 2 hours (or overnight) to allow the layers to set and the flavors to meld.
