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Chocolate Yum-Yum Cake

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1 1/2 c. plain flour 1 1/2 c. butter 1 c. chopped nuts 8 oz. softened cream cheese 1 c. confectioners' sugar 1 lg. carton Cool Whip 1 sm. pkg. French vanilla instant pudding 1 sm. pkg. chocolate fudge instant pudding 3 c. cold milk 1 sm. Hershey bar, frozen

Mix flour, butter and nuts; press into bottom of 8 x 12 inch pan. Bake at 350 degrees for 20 minutes. Mix cheese, sugar and 1 cup Cool Whip and spread over cooled crust.

Make next layer by mixing 1 1/2 cups milk with chocolate pudding. Spread over cream cheese layer.

Mix vanilla pudding with 1 1/2 cups milk. Spread over chocolate layer. Top with Cool Whip and grate Hershey bar over Cool Whip. Refrigerate until ready to serve.

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