Preheat oven to 350 degrees F. Grease a 9x13 inch baking dish.

Beat together butter, salt and sugar. Add flour and stir until almost blended, then stir in about ½ cup of the pecans. Press evenly into the bottom of dish -- it will be a very thin layer. Bake for about 20 minutes (check at 15) or until edges just start to brown, then let cool completely.

Beat together softened cream cheese and powdered sugar. Fold in about 1 cup (eyeball it) of the whipped topping, then spread this mixture over the cooled crust.

Whisk together pudding and milk for about 2 minutes. When pudding thickens, pour it over the cream cheese mixture. Spread a thin layer of whipped topping (about 2 cups) over the pudding, letting the topping turn tan and blend in with some of the pudding. Clean off the scraper and carefully spread more whipped topping, being careful not to drag any pudding up into so that it stays white. If you are feeling fancy, you can pipe it out of a bag with a big start tip.

Cover with plastic wrap and chill for about 5 hours or until ready to serve.

When ready to serve, sprinkle with remaining pecans and cinnamon.