1 c. plain flour
1/2 c. chopped pecans
1 stick butter
1 (8 oz.) cream cheese, softened
1 c. sugar
1 (12 oz.) Cool Whip
1 (6 oz.) pkg. chocolate instant pudding
3 c. milk
1-2 Hershey candy bars

Mix first 3 ingredients. Press in the bottom of baking dish. Bake 12 to 15 minutes.

Cream sugar and cream cheese. Fold in 6 ounces of the Cool Whip. Pour over crust. Mix pudding and milk, spread over cream cheese mixture. Top with remaining Cool Whip. Shred candy over top. Refrigerate overnight.