1 c. flour
1 stick melted butter
1/2 c. chopped pecans
8 oz. cream cheese
1 c. powdered sugar
1 (10 oz.) Cool Whip
1 sm. pkg. chocolate instant pudding
1 sm. pkg. vanilla instant pudding
2 1/2 c. cold milk
1 Hershey candy bar

Mix flour, butter and pecans. Press thinly into long pyrex pan. Bake 20 minutes at 350 degrees. Cool.

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

Mix small package chocolate instant pudding and 1 small package vanilla instant pudding with 2 1/2 cups cold milk. Mix until thick. Spread pudding mixture over cream cheese mixture. Top with more Cool Whip to cover completely. Grate 1 Hershey candy bar. Refrigerate.