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1st Layer:
1 cup flour; 1 stick oleo; ½ cup finely chopped nuts. Melt oleo, add flour and pecans. Press into 9×13 pan. Bake 375° for 15 minutes. Cool 1 hour.

2nd Layer:
8 oz. soft cream cheese; 8 oz. Cool Whip; 1 cup powdered sugar. Cream soft cheese and sugar. Mix in Cool Whip. Spread over 1st layer. Refrigerate.

3rd Layer:
1 (3 oz) instant chocolate pudding; 1 (3 oz) instant vanilla pudding; 3 cups milk. Blend these ingredients and pour over 2nd layer. Refrigerate.

4th Layer:
Cover top with Cool Whip. Sprinkle with chopped nuts (can grate Hershey bar over top). Refrigerate overnight for best results.