Crust:
1 cup flour
1 stick butter, melted
1 cup pecans, finely chopped
 
Mix all ingredients well.  Spread in 9 x 13 inch baking dish.  Bake at 350 degrees for 15 - 20 minutes, checking closely so it does not burn.  Cool completely.
 
Filling:          
1 Cup Cool Whip                                        
1 3-oz. package EACH chocolate and vanilla instant pudding mix
1 cup powdered sugar                               
3 cups Cool Whip
1 package (8 oz.) cream cheese                 
1 Hershey bar, frozen Grate while frozen
3 cups Milk
 
Mix 1 cup Cool Whip, sugar and cream cheese.     Spread over cooked crust.    Mix puddings separately with milk.     Let set a few minutes to thicken.    Pour one and then the other over cream cheese layer and top with 3 cups of Cool Whip.      Sprinkle with grated Hershey bar.      Put in refrigerator.     Cut into squares to serve.