1 c. flour
1 stick butter
1 c. finely chopped walnuts
1 (8 oz.) pkg. cream cheese
1 c. powdered sugar
1/2 container Cool Whip (4.5 oz.)
1 sm. pkg. instant vanilla pudding
1 sm. pkg. instant chocolate pudding
3 c. cold milk

Combine in a bowl, the flour, butter and nuts. Press into a 13"x9" pan. Bake at 350 degrees for 15 to 20 minutes or until golden brown. Combine cream cheese, powdered sugar and Cool Whip. Mix until smooth. Spread over the cooled crust mixture. Combine puddings and milk. Mix all until smooth and thickened. Spread over the middle layer. Cover and refrigerate overnight. Just before serving, spread with remaining Cool Whip. Sprinkle with grated Hershey chocolate bar.