1 stick butter
1 c. flour
1 c. chopped pecans

Mix and pin Pyrex 9 x 13 dish. Bake at 350 degrees for 20 minutes. Cool. Mix 8 oz. cream cheese with 1 1/2 cups powdered sugar and 1/2 of large Cool Whip. In separate bowl, mix 2 packages instant chocolate pudding with 3 cups milk. Spread crust with Cool Whip, sugar and cheese mixture (make sure it is soft so it will spread good). Then spread with pudding. Top with the rest of Cool Whip. Sprinkle with a few pecans or grated Hershey bar on top.