Napoleon Cremes

• 2 cups finely crushed graham cracker crumbs
• 1 cup sweetened shredded coconut
• 1/4 cup sugar
• 1/4 cup baking cocoa
• 1/2 cup plus 2 tablespoons butter, melted
• 1 teaspoon vanilla extract
• 1/2 cup butter, softened
• 2 cups confectioners' sugar
• 1 package (3.4 ounces) instant pistachio or lemon pudding mix
• 3 tablespoons whole milk
• 1 cup semisweet chocolate chips
• 3 tablespoons butter

1. Combine graham cracker crumbs, coconut, sugar and cocoa. Stir in melted butter and vanilla. Press onto bottom of a greased 9-in. square baking dish. Refrigerate 30 minutes.
2. For filling, beat softened butter until smooth. Add confectioners' sugar, pudding mix and milk; beat until fluffy. Spread over crust. Refrigerate until firm, 1-1/2 to 2 hours.
3. For topping, microwave chocolate chips and butter on high, stirring every 30 seconds, until melted and smooth. Cool. Spread over pudding layer. Refrigerate until set. Cut into bars.

graham cracker crumbs, coconut, sugar, baking cocoa, butter, vanilla, butter, sugar, milk, chocolate chips, butter

Taken from www.tasteofhome.com/recipes/napoleon-cremes/ (may not work)