1 1/2 sticks butter, softened
1 1/4 c. chopped pecans
1 c. confectioners' sugar
1 lg. box instant chocolate pudding
1 1/2 c. flour
1 (8 oz.) pkg. cream cheese
2 (8 oz.) containers Cool Whip
3 c. milk
1 Hershey bar

Combine flour, butter and 1 cup of nuts in 9x13 inch pan. Bake at 375 degrees for 20 minutes with mixer. Beat cream cheese and sugar. Fold in 1 container of Cool Whip and spread over baked cookie. Mix milk and pudding for the next layer.

For the top layer, spread last container of Cool Whip. Sprinkle with remaining nuts and slivered chocolate. Set overnight in the refrigerator.