Napoleon Cremes

Napoleon Cremes

Napoleon Cremes Recipe

Ingredients

First Layer

1/2 cup butter
1/4 cup sugar
1/4 cup cocoa
1 teaspoon vanilla
1 egg, slightly beaten
2 cups graham cracker crumbs
1 cup flaked coconut

Second Layer

1 package vanilla instant pudding (3-ounce)
2 cups confectioners' sugar
3 tablespoons milk
1/2 cup butter

Third Layer

1 6-ounce package semi-sweet chocolate morsels
2 tablespoons butter

Method

First Layer

Melt butter in the top of a double boiler, combine sugar, cocoa, and vanilla with butter. Stir in egg; continue cooking until thickened (about 3 minutes). Blend in crumbs and coconut and press into a buttered pan or dish. (I use 9x12-inch). 

Second Layer

Cream butter well; stir in pudding mix, sugar, and milk. Beat until fluffy and spread evenly over crust. Chill until firm. 

Third Layer

Melt chocolate and butter over simmering water. Cool. Spread over pudding layer. Keep in the refrigerator. Freezes well.

 

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