(This layer cookie should be kept refrigerated.)

BOTTOM LAYER:

1 stick butter (1/2 c.)
1/4 c. sugar
1/2 c. cocoa
1 egg, beaten
1 tsp. vanilla
2 c. graham cracker crumbs
1/2 c. chopped walnuts
1/2 c. coconut

Melt sugar, butter and cocoa in a double boiler. Let cool. Add egg and vanilla. Add graham cracker crumbs, nuts and coconut and mix well. Cover the bottom of an 8x8 pan with the mixture, packing it down well. Refrigerate.

SECOND LAYER:

1/4 c. butter
2 c. powdered sugar
3 tbsp. milk
2 tbsp. instant vanilla pudding mix

Cream the butter and pudding mix. Add milk and powdered sugar and beat until smooth. Spread over first layer and chill until firm.

THIRD LAYER:

3 sq. semi-sweet chocolate
2 tbsp. butter

Heat to melt. If too thick, add milk. Pour chocolate over top of second layer. Refrigerate. Cut into squares. Makes 3 dozen.