Prepare the Crust: In a medium bowl, combine the all-purpose flour, melted butter, and 1 cup of finely chopped pecans. Press the mixture firmly and evenly into the bottom of a 9x13 inch baking dish. Place the dish in the refrigerator to chill while you prepare the next layer.

Mix the Cream Cheese Filling: In a large bowl, beat the softened cream cheese and powdered sugar together with an electric mixer until smooth and creamy. Gently fold in 8 ounces (half) of the whipped topping until just combined. Spread this mixture evenly over the chilled crust.

Whisk the Pudding Layer: In another bowl, whisk together the two boxes of instant vanilla pudding mix and the cold milk until it begins to thicken, about 2-3 minutes. Spread the pudding layer carefully over the cream cheese filling.

Add the Final Toppings: Spread the remaining 8 ounces of whipped topping over the pudding layer. Drizzle generously with caramel sauce and sprinkle with the 1/2 cup of toasted, chopped pecans.

Chill to Perfection: Cover the dish with plastic wrap and refrigerate for at least 4-6 hours, or preferably overnight. This chilling time is crucial for the layers to set, making it easy to slice and serve.