CRUST:

Prepare graham cracker crust and spread in 9x13 inch pan. Bake at 375 degrees for 10 minutes. Cool.

FILLING:

1 (8 oz.) softened cream cheese
1 c. sugar
1/2 c. from 12 oz. Cool Whip

Mix with mixer and spread on crust.

TOPPING:

Two large (6 oz.) packages instant pudding or 4 small vanilla and chocolate. Mix pudding with 4 1/2 cups whole milk. Spread on cream cheese filling. Add the rest of the Cool Whip on top. Shave Hershey bar on top. Refrigerate 2 hours before cutting into squares. Heavenly!