Heat oven to 350 F. Grease 9-by-13-inch baking pan with nonstick cooking spray.
In medium bowl, combine flour and butter using pastry cutter. Press into bottom of baking pan. Bake 25 minutes, or until golden brown. Cool completely.
In medium bowl, beat cream cheese and sugar until smooth. Juice lemon into mixture; continue mixing until blended.
Pour mixture over cooled crust. Set aside.
In medium bowl, whisk pudding mix and milk until thickened. Spread over cream cheese mixture. Spread whipped topping over pudding layer. Sprinkle with chopped pecans.
