1 stick butter
1 c. flour
1 c. chopped pecans
1 (8 oz.) pkg. cream cheese
1 c. Cool Whip (from 9 oz. container)
1 c. powdered sugar
2 sm. pkgs. chocolate instant pudding
2 1/2 c. milk
Remainder of Cool Whip
Hershey's candy bar
2 sm. pkgs. vanilla instant pudding
2 1/2 c. milk

Mix butter, flour and pecans. Pat in bottom of 9"x13" pan and bake at 350 degrees for 15 to 20 minutes. Cool completely. Blend cream cheese, 1 cup Cool Whip and powdered sugar. Spread carefully over crust. Mix chocolate pudding with 2 1/2 cups milk. Spread carefully over cream cheese layer. Mix vanilla pudding with 2 1/2 cups milk.

Spread carefully over chocolate. Spread remainder of Cool Whip over vanilla pudding layer. Grate Hershey bar over Cool Whip. Refrigerate until serving time. This cuts into square servings nicely.