Chocolate Ice Box Cake

1 cup pecans
1 stick butter
1 cup flour
8 ounces cream cheese (room temperature)
1 cup powdered sugar
3 cups Cool Whip
1 package instant chocolate pudding
1 package instant vanilla pudding
3 cups milk
Hershey bar

Combine pecans, butter and flour. Pat into 9x13 pan.

Bake at 350 degrees for 20 minutes and cool.

Mix together cream cheese, powdered sugar, and 1-1/2 cups of Cool Whip.

Gently pour over the crust.

Combine puddings and milk. Beat with mixer. Stir in 1-1/2 cups of Cool Whip.

Put on top of first layer.

Grate Hershey bar on top. Cool and serve.