2 c. self-rising flour
1 stick butter
1/2 c. nuts (chopped pecans)

Mix and press in a 3 quart baking dish. Bake at 350 degrees for 25 minutes. Let cool.

FIRST FILLING:

8 oz. cream cheese
1 c. Cool Whip
1 c. confectioners' sugar

Mix Cool Whip and sugar together first, then add cream cheese and mix. Spread on cooled crust.

SECOND FILLING:

1 sm. pkg. instant chocolate pudding
1 sm. pkg. instant vanilla pudding
3 c. milk

Spread on top of the first filling. Use rest of large Cool Whip for topping. Grate a Hershey bar over top of Cool Whip, if desired.

I also do this sometimes with butterscotch rather than chocolate pudding. It is very different and great.