PREPARE CRUST: Stir pecans for crust into flour and cut in butter. Use spatula to press mixture flat into long pan (9x12 inch). Bake at 160ºC . till brown, about 25 minutes. (You will smell the nuts cooking.) PREPARE TOPPING: Brown pecans for topping in 1 T butter and the light brown sugar until resembles praline; let cool. Soften cream cheese; add 2 T sour cream (optional). Mix up pudding according to directions, including milk. Blend cream cheese mixture thoroughly with confectioner's sugar; add 1 cup Cool Whip from container. Spread cream cheese mixture onto cooled crust; top with pudding, then the rest of the cool whip. Pour cooled pecan topping on top and chill. Vicki's notes: Mom makes a version similar to black-bottom pie; see that recipe. Make HALF a batch!