Ingredients
Bottom layer:
1/2 cup butter
1/2 cup sugar
5 tbs. cocoa
1 tsp. vanilla
1 egg beaten
1 cup shredded coconut
2 1/2 cups fineyl crushed graham cracker crumbs
Middle layer:
1/2 cup butter
3 tbs. instant vanilla pudding
2 cups powdered sugar
Top layer:
4 ozs. semi sweet chocolate
1 tbs. butter
Preparation
Bottom layer: In top of double boiler over boiling water, combine butter, sugar, cocoa and egg. Cook until butter melts. Remove from heat, add vanilla. In bowl, mix graham cracker crumbs and coconut. Add cocoa mixture and mix. Press into a greased 9 x 13 inch pan. Refrigerate 1 to 2 hours or until firm.
Middle layer: Combine soft butter. vanilla instant pudding and powdered sugar. Mix and spread on first layer. Refrigerate.
Top layer: Melt chocolate and butter together. Spread over middle layer. Refrigerate until set and ready to serve.
