1 1/3 c. self rising flour, sifted
1 stick butter, melted
1 c. coarsely chopped pecans
1 (8 oz.) pkg. cream cheese
1 c. powdered sugar
1/2 carton Cool Whip, 13 oz. size
2 pkg. instant chocolate pudding
2 c. milk
1 tsp. vanilla
Additional Cool Whip
1 grated Hershey bar or toasted nuts

Mix flour, butter and nuts; press in a large Pyrex dish. Bake 15 minutes at 350 degrees. Cool completely. Blend cream cheese and sugar; mix well. Then add 1/2 carton of Cool Whip and pour over crust. Mix pudding, milk, and vanilla together well; spread over second layer. Cover with Cool Whip and sprinkle grated Hershey bar or toasted nuts over top.