Mix butter with flour and 3/4 cup pecans and press into the bottom of a 9" x 13" glass dish. Bake at 350F for 12 minutes or until crust is light brown in colour. Remove from oven and set aside to cool. Blend cream cheese, 1 cup of the whip and sugar together until smooth. Spread this over the cooled crust layer. Next spread the lemon pudding on top of the cream cheese layer. Top with remaining frozen whip. Sprinkle with remaining pecans. Chill several hours before serving.