1 c. flour
1 stick butter
1 c. pecans, chopped
8 oz. cream cheese
1 c. confectioners' sugar
8 oz. Cool Whip
2 sm. pkgs. chocolate instant pudding
3 c. milk
Sm. Hershey bar

1. Mix flour, butter and pecans. Pat into 9x13x2 inch pan and bake at 325 degrees for 25 minutes. Cool.

2. Mix cream cheese, confectioners' sugar and a cup of Cool Whip. Spread over crust.

3. Beat the chocolate pudding and milk together until thick. Spread over second layer.

4. Spread on remainder of Cool Whip; grate small Hershey bar over top and chill overnight. Serves 25.