To Prepare Crust:

Preheat oven to 350 degrees F.   Combine pecans, butter, brown sugar, flour, cream of tartar, and 1 tsp. cinnamon to create a crumbly meal.  Press into the bottom of 9X13-inch baking dish.  Bake for 12 to 15 minutes or until light golden brown.  Remove from oven and let cool completely on a wire rack.

To Prepare Layers: 

In a large bowl, using a hand-held or standing mixer, beat powdered sugar and cream cheese together until smooth. Fold in one container of the whipped topping.  Spread approximately 1/2 of cream cheese mixture over the cooled crust.  Add 1-1/2 tsp. cinnamon to remaining cream cheese mixture.  Drop spoonfuls of cinnamon cream cheese mixture over the top of cream cheese mixture and crust.  Swirl the cinnamon mixture into the top of the other.  Set aside while you prepare the pudding.

In a medium bowl, combine the instant vanilla pudding with cold milk.  Whisk pudding until it reaches soft-set stage, about 5 minutes.  Pour pudding over the cream cheese layers and smooth to edges.   Spread the remaining container of whipped topping over the cream cheese layers.  Sprinkle with additional cinnamon and/or cinnamon chips.   Place dessert into the refrigerator to set, about 1 hour.  Cut into squares and serve.