CAKE:

1 c. chopped pecans
1 1/2 c. all-purpose flour
1 1/4 sticks butter (melted)

FILLING:

8 oz. cream cheese
1 c. powdered sugar
1 c. Cool Whip (12 oz. tub)
1 sm. pkg. vanilla instant pudding
1 sm. pkg. chocolate instant pudding
3 c. cold milk

TOP:

Lg. Hershey chocolate bar

Crust: Mix butter, pecans and flour and press into bottom of 9x13 inch pan. Bake at 350 degrees for 25 minutes. Let cool.

Filling: Mix 8 ounce cream cheese, 1 cup powdered sugar and 1 cup Cool Whip and pour over pecan mixture. Mix both chocolate and vanilla pudding with milk until thick. Add rest of 12 ounce bowl of Cool Whip. Pour over cream cheese mixture. Make curls from candy bar and arrange on top. Chill in refrigerator.