Preheat the oven to 350°F. Spread the chopped pecans in a single layer. Toast for 6-8 minutes then set aside to cool completely.
In a large mixing bowl using a hand or stand mixer whip together the instant pudding mix and half and half. Beat until thickened but still pourable.
Add the cream cheese. Beat until completely incorporated about 2-3 minutes.
By hand fold in 1 (8-oz) whipped topping.
To assemble: start with 1/3 cake, topped with 1/2 pudding. Repeat ending with cubed cake.
In a microwave safe bowl warm the dulce de leche until pourable for about 20-30 seconds.
Drizzle 1/2 over the final layer of cubed cake. Frost with the remaining whipped topping.
Drizzle the whipped topping with the remaining dulce de leche, sprinkle with bits-o-brickle and chopped pecans. (Make sure the dulce de leche is cooled slightly)
Chill for 4 hours. Store leftovers chilled.