Blend pudding mix, sugar, ¼ cupwater and egg yolks in medium saucepan.
Stir in remaining water with wire whisk.
Bring to a boil on medium heat, add 2 cups of water, stirring constantly, untilthickened.
Cool about 15 minutes, then spread over cream cheese layer.
Refrigerate several hours or overnight. Just before serving cover with remaining whipped topping from container (oreven a little more) and sprinkle with additional chopped pecans.
To serve, cut into squares of desired size(about 12 to 16 in all) and use a metal spatula to remove from pan. (Plastic utensils will not do.) Refrigerate any leftovers, if they’re not allgobbled up!