1 cup unsalted butter, softened
1/4 cup sugar
1/4 cup cocoa powder
1 egg, beaten
1 1/2 cups graham cracker crumbs
1 cup coconut
1/2 cup pecans -- fine chopped
3 tablespoons heavy cream
2 tablespoons vanilla pudding mix
2 cups powdered sugar
1 cup semisweet chocolate
1 tablespoon unsalted butter
Layer #1: In a double boiler, melt 1/2 cup butter, granulated sugar,
and cocoa powder. Fold in the egg. Stir until thickened, then remove
at once from heat. Fold in the graham cracker crumbs, coconut, and
pecans. Press into a 9x9-inch pan.
Layer #2: Cream together 1/2 cup butter, the
cream, and pudding mix. Fold in the powdered sugar. Beat until very
light. Pour on top of the cookie crust.
Layer #3: In a double boiler, melt the chocolate.
Fold in the butter. Cool. Pour onto second layer. Refrigerate for 2
Cut and serve.