BASE:

1/2 c. butter
1/4 c. sugar
1/4 c. unsweetened cocoa
1 tsp. vanilla
1 egg
1/4 tsp. salt
1 1/2 c. crushed graham crackers
3/4 c. flaked coconut
1/2 c. chopped pecans

Combine butter, sugar, cocoa, vanilla, egg and salt in heavy saucepan and cook over low heat until mixture coats a spoon. Stir cracker crumbs, coconut and pecans into heated mixture. Press into greased 8x11 inch or 9-inch square pan. Cool.

CREAM FILLING:

1/2 c. butter, soft
1 (3 oz.) cream cheese
2 tbsp. instant vanilla pudding (dry mix)
1 c. powdered sugar
2 tbsp. milk or cream

Combine butter, cream cheese and pudding mix. Beat in powdered sugar and milk. Spread over first layer. Cool.

GLAZE:

4 squares semi-sweet chocolate
1 tbsp. butter

Melt and spread over cream layer. Store in refrigerator.