Source: Isabelle
Crust
½ cup butter
¼ cup cocoa
1 egg
¼ cup sugar
1 tsp vanilla
¼ tsp salt
Combine above and cook over low heat until it coats a spoon
1 ¼ cups Graham cracker crumbs
¾ cups coconut
Add to mixture
Spread into a greased 9"x9" pan
Filling
½ cup softened butter
3 oz cream cheese
2 Tbsp instant vanilla pudding
Cream together
1 cup icing sugar
2 Tbsp milk
Beat into mixture
Spread over crumb base
Place in fridge until firm (20 minutes)
Glaze
4 oz semi sweet chocolate
1 Tbsp butter
Melt and spread over filling
Refrigerate until set but not hard before cutting.
