1ST LAYER:

1 c. self rising flour
1 stick butter, melted
1 c. chopped fine nuts (I use pecans)
2 tbsp. sugar

Mix above ingredients together and spread (press) over entire bottom of a 10"x13" baking pan. (I use a broiling pan.) Bake on 350 degree until brown, about 15 minutes.

2ND LAYER:

1 (8 oz.) Philly cream cheese (I heat this until it gets warm enough to stir easily)
1 1/2 c. Cool Whip (I buy the 12 oz. container)
1 c. powdered sugar

Mix above 3 ingredients together and spread on cooled crust.

3RD LAYER:

1 (5 1/4 oz.) pkg. chocolate instant pudding
1 (5 1/4 oz.) pkg. vanilla instant pudding
3 c. milk (I use 2%)

Mix the chocolate and vanilla instant pudding dry mixed together with 3 cups of milk and stir until thick. Spread over 2nd layer.

4TH LAYER:

Spread remaining Cool Whip over 3rd layer. Grate a Hershey bar (I use a Big Block) and cover entire top with Cool Whip. Refrigerate.