1 1/2 c. flour
1 1/2 sticks butter, melted
1 1/2 c. chopped pecans
1 (8 oz.) pkg. cream cheese
1 box powdered sugar
1 c. Cool Whip
1 sm. pkg. vanilla instant pudding
1 sm. pkg. chocolate instant pudding
4 c. milk
Remainder of 8 oz. container Cool Whip

Mix flour, melted butter and nuts together. Press in 13"x9" baking dish and bake at 350 degrees for 20 minutes. Set aside to cool.

Blend together cream cheese, powdered sugar, 1 cup Cool Whip. Spread over cooled crust.

Mix together pudding and milk. Pour over cheese mixture. Top with remaining Cool Whip. Garnish with grated Hershey bar or miniature chocolate chips. (It is best to refrigerate before adding final Cool Whip to let puddings set.)