1 c. flour
1/2 c. softened butter
1 c. finely chopped pecans
1 (8 oz.) pkg. softened cream cheese
1 c. sugar
1 (9 oz.) Cool Whip, thawed
1 (6 3/4 oz.) pkg. instant vanilla pudding mix
1 pkg. instant chocolate pudding
3 c. cold milk
1 grated Hershey bar

Combine butter, flour and pecans until crumbly. Put in 9"x13" greased pan. Bake for 15 to 20 minutes at 350 degrees. Cool.

Beat cream cheese with sugar until smooth, fold in 1/2 Cool Whip. Spread over cooled crust. Combine pudding mixes with milk until smooth, let thicken, spread over cream cheese. Put Cool Whip over top and sprinkle with candy bar. Cover and refrigerate overnight. 16 servings.