Preheat oven to 350°.
Combine flour, butter and 1 cup of pecans until well mixed. Press onto the bottom and up the sides of a greased 9" pie plate. Bake for 25 minutes. Cool completely.
In a mixing bowl, beat cream cheese and sugar together. Fold in 1 cup of the Cool Whip. Spread over the cooled crust.
Arrange sliced bananas on top.
In another bowl, whisk the pudding mix and milk. Immediately pour over the bananas. Top with the remaining Cool Whip. Garnish with chopped pecans. Refrigerate until ready to serve.