Napoleon Crèmes

½ c butter
¼ c sugar
¼ c cocoa
1 t vanilla
1 egg, slightly beaten
1 c flaked coconut
2 c graham cracker crumbs
4 T milk
½ c butter
6 oz pkg. chocolate chips
1 3oz pkg instant vanilla pudding
2 c powdered sugar
2 T butter, small amount of milk

Combine first 4 ingredients in top of double boiler. Book over simmering water until butter melts. Stir in egg. Continue cooking and stirring until mixture is thick, about 3 minutes. Blend in crumbs and coconut. Press into buttered 11x7” pan.

Cream ½ c butter well, Stir in milk, pudding mix, and sugar. Beat until fluffy. Spread evenly over crust. Chill until firm.

Melt chocolate chips and butter over simmering water in top of double boiler. Cool. Spread over pudding layer. Chill. Cut in small squares.

Donna Barry