Begin by crushing the Pecan Sandies in a large bowl until they're fine crumbs. Mix in the softened butter until everything is evenly coated and resembles damp sand.

Firmly press this crumb mixture into the bottom of a 9×13 inch dish, ensuring it's evenly distributed. This will form the crust, so get it nice and compact before chilling.

In a mixing bowl, beat the softened cream cheese with the powdered sugar until it becomes smooth and creamy, about 2 minutes.

Gently spread the cream cheese mixture evenly over the chilled crust, taking care not to disturb the crust below.

In a separate bowl, whisk the two boxes of instant lemon pudding mix with the cold milk until the pudding thickens, around 2-3 minutes.

Spoon the lemon pudding over the cream cheese layer, spreading it out gently for an even layer.

Carefully dollop the thawed Cool Whip on top of the lemon pudding, then spread it into an even layer.

Cover the dish and place it in the refrigerator for at least 4 hours.