"When I'm at a Chinese restaurant having a hard time with chopsticks, I always hope that there's a Chinese kid at an American restaurant somewhere who's struggling mightily with a fork."--Rick Budinich

Napoleon Creams Recipe

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

Sue Chappell
Added: Friday, June 27, 2008


1 c. plus 2 tbsp. butter
1/4 c. sugar
1/4 c. cocoa
1 tsp. vanilla
1 egg, beaten
1 package vanilla instant pudding
1 (6 oz.) package chocolate chips
2 c. graham cracker crumbs
1 c. coconut
3 tbsp. milk
2 c. powdered sugar

Combine 1/2 c. butter and next 3 ingredients in top of double boiler. Cook over simmering water until butter melts. Stir in egg. Continue cooking and stirring until mixture is thick, about 3 minutes. Blend in crumbs and coconut. Press into greased 9 inch square pan. Cream 1/2 cup butter well. Stir in milk, pudding mix, and powdered sugar. Beat until fluffy and spread evenly over crust. Chill until firm. Melt chocolate chips and 2 tbsp. butter in double boiler over simmering water. Cool. Spread over pudding layer. Chill. Cut into tiny bars when chilled.




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