Napoleon Cremes Recipe
- 1 cup butter or margarine, softened, divided
- 1/4 cup sugar
- 1/4 cup baking cocoa
- 1 teaspoon vanilla extract
- 1 egg, lightly beaten
- 2 cups finely crushed graham cracker crumbs
- 1 cup flaked coconut
- 3 tablespoons milk
- 1 (3.4 ounce) package instant pistachio or lemon pudding mix
- 2 cups confectioners' sugar
- TOPPING:
- 1 cup semisweet chocolate chips
- 3 tablespoons butter or margarine
- In a double boiler, combine 1/2 cup butter, sugar, cocoa and vanilla; cook and stir until butter is melted. Add egg; cook and stir until mixture thickens, about 5 minutes. Stir in crumbs and coconut. Press into a greased 9-in. square baking pan. In a mixing bowl, cream remaining butter. Add milk, pudding mix and confectioners' sugar; beat until fluffy. Spread over crust. Refrigerate until firm, 1-1/2 to 2 hours. Melt chocolate chips and butter; cool. Spread over pudding layer. Refrigerate. Cut into bars.
