Prepare and bake brownies according to package directions, using a Pam sprayed 13 x 9 x 2 inch baking pan. Cool completely. In a mixing bowl, beat cream cheese and sugar for 2 minutes. Fold in 2 cups whipped topping. Spread over brownies. In another bowl, combine the milk and pudding mix; beat until smooth. Refrigerate for 5 minutes; spread over the cream cheese layer. Spread with remaining whipped topping; sprinkle with pecans. Refrigerate until serving.
Originally Submitted
12/6/2013
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