1 c. flour
1 stick melted butter
1 c. chopped pecans
2 tbsp. sugar
1 (8 oz.) pkg. cream cheese, softened
12 oz. Cool Whip
1 c. powdered sugar
1 (5 1/4 oz.) pkg. chocolate instant pudding
1 (5 1/4 oz.) vanilla instant pudding
3 c. milk, cold
1 Hershey Big Block, plain

Combine flour, melted butter, chopped nuts and 2 tablespoons sugar together. Press firmly into bottom of a 13"x9" baking pan. Bake on 350 degrees for 15 minutes. Set aside to cool.

Beat softened cream cheese, powdered sugar and 1/2 Cool Whip together until smooth. Spread over cooled crust. Next add 1 package chocolate instant pudding and 1 package vanilla instant pudding together with 3 cups milk. Stir until mixture is smooth. Pour over cream cheese mixture. Spread the other 1/2 Cool Whip mixture over the pudding layer. Grate a plain Hershey Big Block and sprinkle on top of the Cool Whip layer. Makes 15 servings.