——————————–BOTTOM LAYER——————————– 1/2 c Butter
1 Egg; beaten
1/4 c Sugar
5 T Unsweetened cocoa
1 t Vanilla
2 c Graham cracker crumbs
1 c Coconut
1/2 c Nuts; chopped
——————————–MIDDLE LAYER——————————– 1/4 c Cream
2 T Bird’s Custard Powder; heap
2 c Powdered sugar
1/4 c Butter
———————————TOP LAYER——————————— 4 oz Semi-sweet chocolate squares
1 T Butter
For bottom layer: Put butter, sugar, cocoa and vanilla in top of double boiler and melt. Stir in beaten egg. Add graham cracker crumbs, coconut and nuts. Press in square layer pan 9×9. For middle layer: Mix together cream, custard powder, sugar and butter and spread over bottom layer. Refrigerate for at least 1/2 hour. Top layer: Melt together chocolate and butter, and spread over middle layer when chocolate mix has cooled slightly. Store in refrigerator. Recipe can easily be doubled and put in a 9 x 13 pan. Cookies are somewhat thicker this way.