LAYER 1:

1 1/2 c. flour
1 1/2 sticks butter (softened)
1 c. chopped pecans

LAYER 2:

8 oz. cream cheese, softened
1 c. powdered sugar
1 c. Cool Whip (from 8 oz. carton)

LAYER 3:

1 (3 oz.) carton instant chocolate pudding
1 (3 oz.) carton instant vanilla pudding
3 c. milk

LAYER 4:

Remaining Cool Whip and grated Hershey candy bar

Mix flour and butter; add nuts. Press into 13x9-inch glass dish. Bake 25 minutes at 325 degrees. Mix cream cheese, powdered sugar and Cool Whip with mixer 2 minutes and spread over cooled crust. Mix pudding with 3 cups of milk for 1 minute; pour over cake. Spread remaining Cool Whip on cake and garnish with grated chocolate. Serves 10-12.