1 c. flour
1 stick butter (softened)
1 c. chopped pecans
8 oz. cream cheese
1 c. powdered sugar
1 c. Cool Whip (save rest of container for top)
1 sm. box vanilla pudding
1 sm. box chocolate pudding
2 1/2 c. cold milk

Mix flour, butter and pecans. Press into a 9x13 pan. Bake 15 minutes at 350 degrees and cool.

Mix cream cheese, powdered sugar, 1 cup Cool Whip. Spread over cooled crust.

Mix small vanilla and small chocolate pudding, and milk until thick. Spread over cream cheese layer. Spread remaining Cool Whip over pudding. Top with grated Hershey bar, nuts, mini chips, sprinkles, etc. Refrigerate at least three hours or overnight.