CRUST:
1 c. Flour
1 1/2 c. Chopped Pecans
1 Stick Butter or Margarine (Melted)

Combine & mix together. Press in bottom of a 9 X 13 glass pan or metal pan. Bake at 350 degrees for 20 minutes.

1st LAYER:
1 8 ounce package of Cream Cheese
1 1/2 c. Cool Whip
1 c. Powdered Sugar

Using handheld mixers, mix cream cheese & powdered sugar together; add cool whip & mix together. Spread over cooled baked crust.

2nd LAYER:
1 large & 1 Small box of Jello Instant Chocolate Pudding
4 c. Milk

Mix until thick. Spread over cheese layer. Spread cool whip on top & grate Hersey Bar over top of cool whip if desired. Refrigerate.

Note: I used an 8 ounce & 12 ounce container of Cool Whip