1/2 cup (1 stick) butter
1/4 cup granulated sugar
1 egg, lightly beaten
1 teaspoon vanilla extract
1 1/2 cups graham cracker crumbs
1 cup shredded coconut
1/2 cup chopped walnuts
6 tablespoons butter, softened
1 (3.4‐ounce) package vanilla instant pudding mix
1/2 cup milk
3 cups confectioner's sugar
1 cup semisweet chocolate chips
2 tablespoons butter
1. In a medium saucepan over medium heat, melt butter for crust. Add sugar and stir until smooth. Stir in egg and vanilla, and remove from heat. Add graham cracker crumbs, coconut, and nuts; mix well. Press mixture evenly into an 8‐ x 8‐inch baking dish and refrigerate until ready to fill.
2. In a large bowl, beat butter for filling until creamy. Add pudding and milk, and mix until thickened. Slowly beat in confectioner's sugar until smooth. Evenly spread pudding mixture over bottom layer. Refrigerate about 30 minutes or until set.
3. In a small saucepan over low heat, melt butter for topping and chocolate chips until smooth. Spread over pudding layer and refrigerate 10 minutes, or until chocolate begins to harden. Using a knife, score chocolate into 1‐inch squares.
4. Refrigerate 6 hours, or until set. Cut into squares, and store in refrigerator until ready to serve.