4 layer brownies

1 pkg. Brownie Mix (for 13" x 9" pan)
2 (one 8 oz., one 3 oz.) pkgs. Cream Cheese, softened
2 c. Powdered Sugar
1 (16 oz.) Cool Whip, thawed
2 c. Cold Milk
1 (3.9 oz.) Instant Chocolate Pudding
1/2 c. Pecans, chopped

Prepare and bake brownies according to package direction, using a greased 13" x 9" x 2" baking pan. Cool completely. In a mixing bowl, beat cream cheese and sugar. Fold in 2 cups of cool whip. Spread over brownies. In another bowl, combine the milk and pudding mix; beat until smooth. Refrigerate for 5 min.; spread over the cream cheese layer. Spread with remaining cool whip; sprinkle with pecans. Refrigerate.