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Napoleon Cremes Recipe

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This recipe for Napoleon Cremes, by , is from The Greene Family CookBook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sharon Hotchkiss
Added: Sunday, February 10, 2008

Category:
Category:

Ingredients:  
Ingredients:  
Crust:
1/2 cup butter
1/4 cup sugar
1/4 cup cocoa
1 teaspoon vanilla
1 egg
2 cups of crushed graham cracker crumbs
1 cup coconut
Filling:
1/2 cup butter
3 tablespoons milk
small box vanilla instant pudding mix
2 cups confectioners sugar.
Icing:
1 12-ounce package of dark chocolate chips an
2 tablespoons of butter
You will need a double boiler to prepare the crust and icing.

Directions:
Directions:
To make the crust: In the top of a double boiler pan, combine 1/2 cup butter, 1/4 cup sugar, 1/4 cup cocoa, and 1 teaspoon vanilla. Cook over the boiling water until the butter melts. Stir in the egg. Continue cooking and stirring until the mixture is thick (about 3 minutes). Stir in 2 cups graham cracker crumbs and the coconut. Press the crust mixture into the bottom of a buttered 9" square glass dish and set aside. To make the filling, in a bowl, cream 1/2 cup butter with a mixer. Pour in the milk, pudding mix, and 2 cups of confectioners sugar. Beat until fluffy. Spread evenly over the crust. Chill in refrigerator until firm. Icing: In the top of the double boiler, melt the bag of chocolate chips with 2 tablespoons of butter. Cool slightly and spread over pudding layer. Chill. Cut into small squares. This make 3-4 dozen candies.

Personal Notes:
Personal Notes:
Jered and Jeremy's deceased grandmother, Dortha Lance's recipe.

 

 

 

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