1/2 c. butter
1/4 c. granulated sugar
1/3 c. unsweetened cocoa
1 tsp. vanilla
1 egg, beaten
1 c. unsweetened dried coconut
2 c. graham wafers (cracker crumbs)
1/2 c. chopped walnuts

FILLING:

1/4 c. butter (1/2 stick)
2 tbsp. milk
2 tbsp. instant vanilla custard or vanilla pudding powder
2 c. sifted confectioners' sugar

TOPPING:

4 oz. unsweetened baking chocolate
1 tbsp. butter

Bottom: Melt butter in a saucepan over low heat. Add sugar, cocoa, vanilla and egg. Cook stirring over medium heat until mixture thickens. Remove from heat. Stir in coconut, crumbs and walnuts. Pat firmly into buttered nine inch square baking pan. Refrigerate 1 hour.

Filling: Cream butter with hand mixer. Beat in milk, custard powder and powdered sugar. If mixture is too thick to spread, add few drops of milk. Spread over bottom layer. Refrigerate 30 minutes until firm.

Top layer: Melt chocolate and butter in dish or pan set over hot water. Spread over the filling. Refrigerate. Cut before chocolate hardens. Refrigerate 1 hour. Serve.