1 c. flour
1/2 c. butter
1 c. pecans, finely chopped
8 oz. cream cheese, softened
1 c. powdered sugar
8 oz. Cool Whip
11 oz. pkg. vanilla instant pudding
11 oz. pkg. chocolate instant pudding
3 c. cold milk
Hershey bar, grated

Mix flour, butter and pecans until crumbly and press into cake pan and bake until golden brown 15-20 minutes at 350 degrees. Cool.

Mix cream cheese, powdered sugar and 1/2 of Cool Whip; spread over crust. Mix puddings with milk until smooth and spread over cream cheese mixture. Spread on remaining Cool Whip. Sprinkle with grated chocolate bar. Refrigerate. Serves 16. 9 x 13 inch cake pan.