1 c. self-rising flour
1 c. walnuts or pecans
1/2 c. soft butter
1 med. container Cool Whip
1 (8 oz.) pkg. cream cheese
1 c. powdered sugar
1 sm. box instant vanilla pudding
1 sm. box instant chocolate pudding
2 c. cold milk
1 Hershey chocolate candy bar, grated

Mix together flour, nuts and butter and press firmly into a 9 x 9 inch baking dish. Bake 15 minutes at 350 degrees. Mix 1 cup of Cool Whip, cream cheese and powdered sugar. Spread over first layer. Mix pudding and milk. Spread over the Cool Whip layer. Top with remaining Cool Whip. Sprinkle grated Hershey bar over the top. Refrigerate 1-2 hours before serving.