Chocolate Supreme
Makes 12-16 servings • From the kitchen of Jean Jones
Ingredients
1/2 cup (1 stick) margarine
1 cup flour
2 tablespoons sugar
1/4 teaspoon butter extract
1 cup chopped pecans
1 package (8 ounce) cream cheese
1 cup powdered sugar
1 cup Cool Whip
3 ounce package vanilla instant pudding (mixed with milk according to pie directions)
3 ounce package chocolate instant pudding (mixed with milk according to pie directions)
Directions
Preheat oven to 325 degrees.
First layer:
Mix flour, sugar & pecans, cut in margarine & butter extract until crumbly.
Spread in 9x13 inch cake pan.
Bake 20 minutes, then let cool.
Second layer:
Cream cheese & powdered sugar together, mix in Cool Whip and spread on cool crust.
Then chill in refrigerator about 15-30 min to set.
Third layer:
Make instant vanilla pudding spread over top of cheese mixture.
Fourth layer:
Make instant chocolate pudding and spread over the vanilla layer.
Topping:
Spoon the rest of the large tub of Cool Whip over top.
Garnish with Grated Hershey Bar and pecans (chopped or whole)
Then chill 2 or more hours to set.
Then ready to cut and serve.
