--BOTTOM LAYER--
1/2 c  Butter
1    Egg; beaten
1/4 c  Sugar
5 tb Unsweetened cocoa
1 ts Vanilla
2 c  Graham cracker crumbs
1 c  Coconut
1/2 c  Nuts; chopped

–MIDDLE LAYER–
1/4 c Cream
2 tb Birds Custard Powder; heap
2 c Powdered sugar
1/4 c Butter

TOP LAYER
4 oz Semi-sweet chocolate squares
1 tb Butter

For bottom layer: Put butter, sugar, cocoa and vanilla in top of double
boiler and melt. Stir in beaten egg. Add graham cracker crumbs, coconut and
nuts. Press in square layer pan 9×9. For middle layer: Mix together cream,
custard powder, sugar and butter and spread over bottom layer. Refrigerate
for at least 1/2 hour. Top layer: Melt together chocolate and butter, and
spread over middle layer when chocolate mix has cooled slightly. Store in
refrigerator. Recipe can easily be doubled and put in a 9 x 13 pan. Cookies
are somewhat thicker this way.