1/2 c. butter
1/4 c. sugar
1/4 c. cocoa
1 tsp. vanilla
1 egg, slightly beaten
2 c. graham cracker crumbs
1 c. coconut
1/2 c. finely chopped pecans
1/2 c. butter
1 pkg. INSTANT French vanilla pudding
3 tbsp. milk
2 c. powdered sugar
1 lg. pkg. chocolate chips
3 tbsp. butter

1ST LAYER: In double boiler cook until well blended butter, sugar, cocoa, vanilla and egg. Cook about 5 minutes, stirring. Add graham cracker crumbs, coconut and pecans. Press into greased 9 x 13 inch baking dish. Refrigerate.

2ND LAYER: Cream butter until light and fluffy. Mix pudding. Mix with 3 tablespoons milk. Add to butter. Gradually add powdered sugar mixing until smooth. Spread on graham cracker mixture. Cool until firm.

3RD LAYER: Melt chocolate chips with butter in double boiler. Spread on top of hardened second layer. Refrigerate. Cut into squares before third layer gets completely hardened.