1 c. flour
1/2 c. butter
1/2 c. finely chopped pecans
1 (8 oz.) pkg. cream cheese
1 c. powdered sugar
2 1/2 c. milk
1 lg. Cool Whip
1 sm. pkg. chocolate instant pudding mix
1 sm. pkg. vanilla instant pudding mix
1 tsp. vanilla

Mix flour and butter together, add pecans. Pat into bottom of baking dish (9 x 13 x 3 inches). Bake 20 minutes at 350 degrees. Cool.

Mix softened cream cheese (room temperature) with powdered sugar. Stir well and add 1 cup of Cool Whip. Spread on crust. Mix chocolate and vanilla pudding mixes together (or separately and layer) with milk and vanilla. Mix until smooth.

Spread over cheese layer. Spread remainder of Cool Whip on top. Grate semi-sweet Hershey bar on top, add pecans. Refrigerate overnight.