1/4 c. brown sugar
1 c. plain flour
1 c. finely chopped pecans
1 stick melted butter
8 oz. cream cheese
1 c. powdered sugar
1 small carton Cool Whip
3 small boxes instant chocolate pudding mix
3 c. milk
1 large carton Cool Whip
2 Hershey milk chocolate bars

Mix the first 4 ingredients very thoroughly. Press out in a 9 x 13 pan.

Bake until light brown (15 to 20 minutes) at 325°F. Let cool.

With electric mixer, blend the cream cheese and powdered sugar thoroughly, then add 1 small carton Cool Whip. Spread this mixture over the first mixture.

Mix pudding mix and milk together. Will be stiff. Spread over the top of the other two mixtures.

Spread 1 large carton Cool Whip over mixture and then grate the chocolate bars on top of the Cool Whip. Chill and serve.