Preheat the oven to 350 degrees Fahrenheit and spray a 9×13 baking dish with pan spray. Set aside.
In a large bowl, whisk together the flour, powdered sugar, pecans, and salt. Add the butter and cut in with a fork or pastry blender until crumbly. Use your fingers to rub the butter into the mixture until it begins to form a dough, but is still quite dry and crumbly.
Press the mixture into the bottom of the prepared pan and bake for 23-25 minutes, until golden brown around the edges and just starting to brown on top.
Remove from the oven and let cool completely.
Add the cream cheese, sugar, and lemon zest to a large bowl and beat with a hand mixer or stand mixer until smooth.
Add cream cheese mixture on top of the cooled crust and smooth evenly over it.
In a large bowl, add the lemon pudding powder and the milk and whisk until beginning to thicken, about 2 minutes.
Pour the lemon pudding over the cream cheese and use a spatula to spread it evenly.
Add the chilled cream and powdered sugar to a large bowl and use a hand mixer or stand mixer to mix until you achieve stiff peaks.
Spread evenly over top of the lemon pudding.
Cover with plastic wrap or foil and chill in the fridge for 30-60 minutes before serving.
