1 c. flour
1 c. chopped pecans
1 stick soft butter
1 (8 oz.) pkg. cream cheese, soft
1 carton Cool Whip
1 c. powdered sugar
1 tsp. vanilla
1 sm. pkg. instant vanilla pudding
1 sm. pkg. instant chocolate pudding
2 c. milk
1 tsp. lemon juice
1 Hershey bar, grated

Mix first 3 ingredients and press into a 9"x13" pan. Bake 10 minutes or until lightly brown. Mix next 4 ingredients, using only 1 cup Cool Whip. Mix and spread over cooled crust. Blend with a mixer the next 4 ingredients until thick and smooth and spread over second layer. Spread remaining Cool Whip over pudding mixture. Sprinkle with grated Hershey bar over top of cake and refrigerate.