1 c. flour
1 stick soft butter
1 c. chopped pecans
8 oz. cream cheese
1 c. powdered sugar
1 1/2 c. Cool Whip (buy lg. size)
1 sm. pkg. instant chocolate pudding mix
1 sm. pkg. instant vanilla pudding mix
3 c. cold milk
4 oz. Hershey chocolate bar

Mix first 3 ingredients in 9 x 13 inch pan. Pat evenly in bottom of pan. Bake in 375 degree oven for 20 minutes or until golden brown. Cool. Cream cream cheese and sugar. Fold in 1 1/2 cups Cool Whip. Spread evenly on crust.

Mix puddings and beat in 3 cups cold milk until thick. Spread this layer on other 2 layers. Cover with remaining Cool Whip. Grate chocolate bar and sprinkle on top. Chill for several hours before serving. Cut into squares.

Or use 2 boxes of your favorite instant pudding and topping.