Cook pudding according to package directions. Cover with plastic wrap and chill in the refrigerator.
Crush Nilla wafer cookies until finely ground.
Fold the drained fruit cocktail and pecans into the whipped cream.
Line the bottom of a trifle bowl with half of the ground Nilla wafer cookies. Spoon the cooled pudding over the Nilla wafter cookie layer followed with the whipped cream mixture. Top the trifle with the remaining ground Nilla wafer cookies.
Cover with plastic wrap and chill overnight or for 8 hours.
I actually ground an 11oz box of Nilla cookies and used 8oz in this recipe. If you use a 9x13 pan instead of a trifle bowl you may use most of the ground cookies or less in a trifle bowl. You can freeze any leftovers for future trifles.