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 9×12-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.
