1 c. flour
1/2 c. butter
1 c. chopped pecans
1 (8 oz.) cream cheese
1 c. powdered sugar
1 (9 oz.) Cool Whip
1 (6 oz.) instant vanilla pudding mix
1 (6 oz.) instant chocolate pudding mix
2 c. cold milk
2 to 3 Heath bars, crumbled

Mix flour, butter and pecans until crumbly. Press into 9 x 13 pan. Bake until golden 15 to 20 minutes. Cool. Blend cream cheese with sugar until smooth. Fold in 1/2 of Cool Whip and spread over crust. Add pudding mixes to milk, beat until smooth and thick. Spread over cream cheese mixture. Top with remaining Cool Whip and sprinkle on Heath bars. Refrigerate overnight.