8 oz. cream cheese
12 oz. Cool Whip
1 c. flour
1/2 c. butter, softened
1 c. pecans, chopped
1/4 c. brown sugar
1 c. powdered sugar
3 oz. instant pudding (chocolate)
3 oz. instant pudding (French vanilla)
3 c. cold milk (instead of 4 that 2 puddings would usually use)
grated Hershey bar

Mix flour, butter, pecans and brown sugar. Spread onto the bottom of a 9 x 13 pan (makes a thin crust layer). Bake at 350°F for 20 minutes. Cool. Mix powdered sugar, cream cheese and 1/2 of Cool Whip. Spread on top of cooled pecan mixture. Mix 2 puddings together with milk until thick. Spread on top of cream cheese mixture and top with remaining Cool Whip. Sprinkle grated Hershey bar on top.