1 c. flour
1 stick butter
1 c. chopped pecans
8 oz. cream cheese, softened
1 c. powdered sugar
1 c. Cool Whip
1 (3 oz.) pkg. vanilla INSTANT pudding
1 (3 oz.) pkg. chocolate INSTANT pudding
2 1/2 c. milk
Grated Hershey bar for topping

Combine flour, butter and pecans and press into a 9x13 pan. Bake 20 minutes at 350. Let cool.

Mix cream cheese, powdered sugar and Cool Whip and spread on top of cooled crust.

Mix both puddings with milk and pour over 2nd layer. Top with grated chocolate bar. Refrigerate and enjoy.