1/2 c. (1 stick) butter
1 c. flour
1 c. chopped pecans
1 c. powdered sugar
1 pkg. (8 oz.) cream cheese
4 c. whipped topping, divided
1 pkg. (3 oz.) instant chocolate pudding
1 pkg. (3 oz.) instant vanilla pudding
3 1/2 c. milk
1/2 tsp. vanilla
Hershey bar

Melt butter and combine with flour and pecans. Press into 9 x 13 pan; bake in 350°F oven for 15 minutes. Cool completely. Combine powdered sugar and cream cheese; fold in 2 cups whipped topping. Spread over cooled crust. Let cool in refrigerator for 10 minutes. Mix chocolate and vanilla puddings with milk; add vanilla. Pour over cooled cream layer; let cool in refrigerator for 10 minutes. Spread 2 cups whipped topping over all. Top with 1/2 shaved Hershey bar. Let cool at least 30 minutes in refrigerator before serving.