1 c. flour
1 c. chopped pecans
1 stick butter (melted)

Mix together, put in 9 x 9 inch baking pan. Press to bottom and sides. Bake 10 minutes at 350 degrees. Let cool.

FILLING:

1 (8 oz.) pkg. cream cheese
1 c. sugar
1/2 container (12 oz.) Cool Whip
1 pkg. (6 oz.) instant chocolate pudding
1 Hershey bar

Cream together cream cheese and sugar. Fold in Cool Whip. Pour into pie shell. Mix pudding, pour over cheese mixture. Top with remaining Cool Whip, shred chocolate bar over top. Refrigerate overnight.