Instructions: Prepare and bake brownies according to package directions, using a greased 13 x 9 x 2 inch baking pan. Cool completely.

In a mixing bowl, beat cream cheese and powdered sugar for two minutes.

Fold in two cups of the 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.

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