1/2 c. butter
1/4 c. sugar
1/2 c. cocoa
1 tsp. vanilla
1 egg, slightly beaten
2 c. crushed graham crackers
1 c. coconut
1/2 c. chopped walnuts

PART 2:
1/2 c. butter
3 tbsp. milk
2 tbsp. vanilla instant pudding
2 c. confectioners' sugar

PART 3:
4 1/2 oz. semi sweet chocolate
1 tbsp. butter

Part 1: Cook butter, sugar, cocoa and vanilla in double boiler. Add beaten eggs and cook 5 minutes stirring constantly. Add crumbs, coconut and nuts. Press into 13 x 9 x 2 inch pan. Refrigerate 15 minutes.

Part 2: Cream butter until fluffy. Add milk and pudding. Add sugar. Spread over first layer. Refrigerate 15 minutes or until firm.

Part 3: Melt chocolate and butter. Cool. Spread on second layer. Cut into squares when firm.