Mix together the flour and the brown sugar. Cut in the butter until it looks like coarse granules. Chop pecans and stir them inches Press this into a 9x13" pan and bake at 350 degrees for 20 minutes. Remove from oven and cool completely.
In separate bowl, beat together cream cheese and confectioners sugar. Stir in a little less than of half of the Cool Whip tub. Spread this on top of the cooled cookie crust.
In another bowl, pour the milk in and beat in the instant pudding until thick - about 3 minutes. Spread this over the cream cheese layer.
Top the pudding layer with the remaining Cool Whip. You may top this with more chopped pecans or slices strawberries. Chill for at least 3 hours before serving.