1 stick butter
1/4 c. powdered sugar
1 c. flour
1/2 c. chopped pecans
8 oz. cream cheese
1 c. powdered sugar
1 lg. Cool Whip
1 lg. pkg. chocolate instant pudding mix
1 3/4 c. milk
1/2 c. chopped pecans for top
Hershey chocolate bar, shaved

1st layer: Melt butter and mix into flour, sugar and nuts. Press into a 9x13 inch pan. Bake at 375 degrees for 15 minutes or until lightly browned around the edges.

2nd layer: Mix cream cheese, powdered sugar and Cool Whip together. Mix until smooth and spread over crust.

3rd layer: Make up large instant chocolate pudding with 1 3/4 cups of milk. Spread over cream cheese layer.

4th layer: Spread a thin layer of Cool Whip over top of pudding. Sprinkle with chopped nuts and shaved Hershey bar. Refrigerate.