2 cups flour
2 sticks butter
1/2 cup pecans

Bake at 325°F degrees for 25 minutes. Let cool.

1 cup powdered sugar
1 (8 oz.) pkg. cream cheese, softened
1 cup Cool Whip

Spread over crust.

2 boxes instant vanilla pudding
3 cup milk

Beat 1 minute and spread over the second layer.

Spread 2 1/2 cup of Cool Whip over third layer.

Shred Hershey's chocolate bar and sprinkle over top.

Best when chilled.