Dessert

Recipe is from Donna Erickson.

Crust:
1 cup flour
1 cup pecans
¼ lb butter

Filling:
1 cups powdered sugar, sifted
8 oz cream cheese, softened
1 (13-oz) carton Cool Whip, thawed

Pudding:
1 small pkg instant vanilla pudding
2 small pkg instant chocolate fudge pudding
4 ½ cups cold milk

Make crust: combine flour, pecans, and butter. Bake in 9 x 13 pan 25-30 minutes at 350 degrees. Cool.

Make filling: Mix powdered sugar, cream cheese, and 1 cup of the Cool Whip. Spread on cooled crust.

Make pudding: Combine puddings and milk. Spread over cream cheese filling.

Spread with remaining Cool Whip. Shave 1 Hershey bar over Cool Whip. Chill 6 hours.