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1 c. flour
1 c. sugar
1 stick butter
1 Hershey bar (cold)
3 c. milk
8 oz. cream cheese, soft
1 c. chopped pecans
16 oz. Cool Whip
1 lg. pkg. each vanilla & chocolate pudding (instant)

In 9"x13" pan, melt butter on stove. Add flour and 3/4 cup pecans. Mix and press to cover the bottom of the pan. Bake at 350 degrees for 15 minutes and cool. Blend 8 ounces Cool Whip, soft cream cheese and sugar. Smooth over crust. Mix puddings and milk together and spread over Cool Whip mixture. Spread remaining Cool Whip over puddings. Sprinkle rest of pecans on top. Shave cold Hershey bar over top. Keep refrigerated.
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