1 pkg brownie mix (13×9″ pan size)
1 (8oz) pkg cream cheese
1 (3oz) pkg cream cheese
2 C powdered sugar
1 (16oz) carton Cool Whip, divided, thawed
1 3/4 C cold milk
1 (3.9oz) pkg instant chocolate pudding mix
1/2 C chopped pecans

Prepare and bake brownies according to package directions , using a greased 13×9x2″ baking pan. Cool completely.

In a mixing bowl, beat cream cheese and powdered sugar for two minutes. Fold in two cups of Cool Whip. Spread over brownies.  In another bowl, combine milk and instant pudding mix; beat until smooth. Refrigerate for five minutes. Spread over cream cheese layer.  Spread remaining Cool Whip over pudding. Sprinkle with pecans.  Refrigerate.