Crust: 1 cup of flour, 1 stick oleo, melted. 1 cup of chopped pecans. Mix and spread in ungreased pan. The size of the cheese pie pan. Bake 20 minutes 350°. The crust should go over the whole bottom and sides.
Filling: 1 cup powdered sugar, 1 cup Cool Whip, 8 oz. cream cheese. Mix and spread on cooled crust.
Topping: Mix 1 small package of Instant Choc. pudding, 1 oz. vanilla, 2 cups of milk. Spread over cream cheese mixture.
Whip 2 cups of Cool Whip and spread over the pudding. Grate Hershey Bar on top and refrigerate. Good, but boy what calories!