- 2 cups crushed chocolate sandwich cookies
- 1 cup coconut or chopped nuts
- 1/2 cup Lucerne Sweet Cream Butter or margarine, melted
- 1 (3.4 ounce) package vanilla instant pudding-and-pie filling
- 1/3 cup Lucerne Sweet Cream Butter or margarine, softened
- 1/3 cup hot water
- 2 cups powdered sugar
- 4 (1 ounce) squares semisweet baking chocolate, chopped
- 1 tablespoon Lucerne Sweet Cream Butter or margarine
- Mix cookie crumbs, coconut and 1/2 cup melted butter. Press firmly onto bottom of 9-inch square pan. Refrigerate until ready to use.
- Beat pudding mix, 1/3 cup softened butter and hot water. Add powdered sugar; beat until well blended. Spread over crust. Refrigerate 2 hours or until filling is set.
- Microwave chocolate and 1 tablespoon butter on high power (100%) for 1 minute. Stir until chocolate is completely melted. Spread over pudding layer; refrigerate until set. Cut into bars to serve. Store leftover dessert in refrigerator.