Preheat oven to 350 degrees F. Spray 9X13 baking pan with non-stick cooking spray.
For base: In a food processor, add ground pecans with butter, flour and 2 Tblsp icing sugar and blend until it clings together; press onto bottom of prepared pan. Bake 12- 15 minutes or until lightly brown around edges; cool completely.
Beat pudding mixes and milk with an electric mixer for 2 minutes. Set aside and let stand until thickened for 5 minutes.
Beat cream cheese, vanilla and icing sugar in medium bowl with electric mixer until well blended. Spread gently over cooled crust.* If the crust cracks a little,don't worry it's not a big deal.
Pour pudding over cream cheese layer.
Melt white chocolate in the microwave on ½ power for about 40 seconds or until melted. Put back in for 10 second intervals if not melted, stirring between.
Beat whipped cream to soft peaks, then add melted white chocolate and beat to stiff peaks.
Cover pudding layer with whipped cream by spreading gently, ensuring you keep the layers separate. Refrigerate for 3-4 hours or overnight.
NOTE: This recipe needs to be refrigerated for 3-4 hours or overnight