Preheat your oven to 350°F (175°C). In a mixing bowl, combine crushed pecans and melted butter until well mixed. Press mixture into a 13x9 inch baking dish.

Bake the crust for 25-30 minutes until lightly golden. Remove and let cool on a wire rack.

In a separate bowl, beat softened cream cheese until smooth. Spread evenly over the cooled crust.

Prepare the pudding according to instructions, whisking with cold milk. Pour pudding over the cream cheese layer, spreading evenly.

Spread Cool Whip over the pudding layer evenly. Sprinkle with optional toppings if desired.

Cover with cling wrap and refrigerate for at least 4 hours or overnight before serving.