Chocolate Ice Box Dessert - cooking recipe

Ingredients

1 cup pecans
1/2 cup butter
1 cup flour
1 (8 ounce) package cream cheese, room temperature
1 cup Cool Whip
1 (4 ounce) package instant chocolate pudding mix
1 (4 ounce) package instant chocolate pudding mix
3 cups milk
Hershey Bar

Preparation

Combine pecans, butter and flour. Pat into 9x13 pan. Bake at 350F for 20 minutes and cool.
Mix together cream cheese, powdered sugar and 1 1/2 cups of Cool Whip. Gently pour over 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.