Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

------------------------BOTTOM LAYER-----------------------------
1/2 c Butter
1 Egg; beaten
1/4 c Sugar
5 tb Unsweetened cocoa
1 ts Vanilla
2 c Graham cracker crumbs
1 c Coconut
1/2 c Nuts; chopped

------------------------MIDDLE LAYER-----------------------------
1/4 c Cream
2 tb Bird's Custard Powder; heap
2 c Powdered sugar
1/4 c Butter

-------------------------TOP LAYER------------------------------
4 oz Semi-sweet chocolate squares
1 tb 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 9x9. 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.

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