1 1/2 cup flour
1 small pack instant vanilla pudding
1 small pack instant chocolate pudding
1 cup powdered sugar
9 oz. Cool Whip1 1/2 sticks margarine
1 cup pecans
8 oz. cream cheese
4 cups milk
1 Hershey bar
Melt margarine, mix with flour and pecans. Press into 9x12 pan. Bake 20 minutes at 325 degrees. Cool. In another bowl, mix cream cheese and powdered sugar, add 1 cup Cool Whip. Fold in this mixture and spread over cooled crust. Mix vanilla pudding with 2 cups milk and spread over cream cheese mixture. Mix chocolate pudding with 2 cups milk and spread over vanilla mixture. Add remaining Cool Whip. Garnish with grated Hersey Bar or nuts.