BASE:

3/4 c. butter, softened
1/3 c. sugar
1/2 c. cocoa powder
1 1/2 tsp. vanilla extract
2 eggs
3 c. graham wafer crumbs
1 1/2 c. grated coconut
3/4 c. chopped walnuts

Note: Egg substitute may be used.

FILLING:

6 tbsp. butter
3 1/2 oz. pkg. vanilla instant pudding
3 c. sifted powdered sugar
1/3 c. milk
1 tsp. peppermint extract (optional)
Green food coloring (optional)

TOPPING:

3 tbsp. milk
1 c. semi-sweet chocolate chips

BASE: Place butter, sugar, cocoa, vanilla and eggs in a large bowl; stir until mixture is well blended. Combine graham wafer crumbs, coconut, and walnuts and add to chocolate mixture. Mix until all dry ingredients are coated. Press firmly and evenly into bottom of 9 x 13 x 2 inch pan.

FILLING: Cream butter in medium bowl. Mix pudding powder and powdered sugar together. Add to butter along with milk and beat until it resembles icing. Add flavoring and coloring at this time if desired to make peppermint green. Spread filling evenly over base and chill 15 minutes.

TOPPING: Heat milk in top of double boiler; add chocolate chips. Stir constantly to make smooth chocolate topping. Spread QUICKLY and evenly over top and refrigerate at least 2 hours before serving.

To serve: cut in 2 inch squares or triangles; looks and tastes great!