Combine flour, chopped pecans, and oleo (or butter) in a bowl.

Mix until the mixture forms a crumbly texture.

Press the crumbly mixture onto the bottom of a cake pan to form the crust.

Bake the crust in a preheated oven at 350°F (175°C) for 15 minutes, or until lightly browned.

Remove the crust from the oven and let it cool.

In a separate bowl, blend cream cheese with 1 cup of Cool Whip and sugar until smooth.

Spread the cream cheese mixture evenly over the cooled crust.

In another bowl, mix milk and butter pecan instant pudding mix until well combined.

Pour the pudding mixture on top of the cream cheese layer.

Cover the cake pan and chill in the refrigerator for at least 2 hours to allow the pudding to set.

Before serving, frost the top of the cake with the remaining Cool Whip.

Sprinkle additional pecans over the Cool Whip frosting for garnish.

Store the dessert in the refrigerator until ready to serve.