Chocolate Supreme

Makes Approx 12-16 Se

From the kitchen of Jean Jones

1 stick Margarine
1 cup Flour
2 Tablespoons Sugar
1/4 Teaspoon Butter Extract
1 cup Chopped pecans
8 oz package Creme Cheese
1 cup Powdered Sugar
1 cup Cool Whip from Large Container
3 oz package Instant Vanilla Pudding (according to pie directions)
3 oz package Chocolate Pudding (according to pie directions)

First layer: Mix flour, sugar & pecans, cut in margarine & butter extract untill crumbly. Spread in 9x13 inch cake pan & bake 20 min at 325 degrees then let cool. Second layer: Cream cheese & powdered sugar together, mix in cool whip and spread on cool crust. Then chill in refrigarator about 15-30 min to set. Third layer: Instant vanilla pudding spead over top of cheese mixture. Fourth layer: Instant chocolate pudding and spread over the vanilla layer. Topping: With the rest of the large tub of cool whip. Garnish with Greated Hearshy Bar and pecans (chopped or whole) Then chill 2 or more hours to set. Then ready to cut and serve.