1 box instant vanilla pudding
1 box instant chocolate pudding
1 box instant pistachio pudding
1 lg. tub Cool Whip
1 c. self-rising flour
1 pkg. cream cheese (8 oz.), softened
1 c. pecan halves
1 stick butter, softened
1/4 c. chopped pecans
1 shaved Hershey bar

Mix the flour, pecan halves and the butter. Press into an oblong pan. Bake until golden brown and pecans are roasted at 375 degrees. Cool.

Mix all of the puddings as directed, in separate bowls. Mix 1/2 of the Cool Whip the cream cheese.

Starting with the creamed cheese mixture, spread over the cooled crust. Next layer puddings. Top with remaining Cool Whip, shavings and chopped nuts. Leave this in the refrigerator several hours until cold. Cut into squares.