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RIVER BOTTOM PUDDING PIE 
1 c. flour
1 c. chopped pecans
1 stick butter
1 (8 oz.) pkg. cream cheese
1 c. powdered sugar
1 c. Cool Whip
1 pkg. chocolate instant pudding
1 pkg. French vanilla instant pudding
1 (9 oz.) Cool Whip
1 Hershey bar
2 c. milk

Combine flour, nuts and butter. Press into 8 x 8 inch pan. Bake at 350 degrees for 15 minutes. Let cool. Mix cream cheese, powdered sugar and 1 cup Cool Whip; beat well. Spread over crust. Mix vanilla pudding with 1 cup milk; spread over 2nd layer.

Mix chocolate pudding with 1 cup milk and spread over 3rd layer. Spread Cool Whip over the top. Top with grated Hershey bar. Chill.

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