CRUST:

1 c. flour
1 c. pecans, chopped
1 stick butter, melted

Mix crust together. Put in 9 x 9 inch baking pan. Press to bottom and sides.

FILLING:

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

Cream together first two ingredients, fold in whipped topping. Pour into pie shell. Mix chocolate pudding, pour over cream cheese mixture. Top with remaining topping. Shred chocolate bar over top. Refrigerate overnight.