1/4 lb. butter
1 c. unsifted flour
1/2 c. pecans, chopped
1 (8 oz.) pkg. cream cheese
1 c. Cool Whip (9 oz.), save the rest
1 c. sifted powdered sugar
1 sm. pkg. vanilla instant pudding
1 sm. pkg. chocolate instant pudding
2 c. cold milk
1 (2 oz.) Hershey bar, grated

Preheat oven to 350 degrees. Mix butter, flour and pecans. Press into a 7 x 11 inch Pyrex pan. Bake 20 minutes. Cool completely. Mix cream cheese, Cool Whip and powdered sugar. Spread over crust. Refrigerate. Blend both puddings with milk until stiff. Spread over cream cheese mixture. Put remaining Cool Whip over puddings. Cover with Hershey bar. Cover and freeze. Keeps well in freezer for 2 weeks. Remove 1 hour before serving. Serves 10.