1990 Christmas Collection · Mother’s Cookbook
Napoleon Cremes
Contributed by Charlene Lyon.
Ingredients
- ½ cup butter
- ¼ cup sugar
- ¼ cup cocoa
- 1 teaspoon vanilla
- 1 egg, slightly beaten
- 2 cups finely crushed graham crackers
- 1 cup flaked coconut
- 2 cups sifted confectioners’ sugar
- 1 (8-ounce) package semisweet chocolate morsels
- 2 tablespoons butter
- ½ cup butter, for middle layer
- 3 tablespoons milk
- 1 (3¾-ounce) package instant vanilla pudding mix
Directions
- In a double boiler over simmering water combine first four ingredients until butter melts. Stir in egg and cook, stirring, until thick, about 3 minutes.
- Blend in graham crumbs and coconut. Press into buttered 9-inch square pan.
- Cream ½ cup butter; beat in milk, pudding mix and confectioners’ sugar until fluffy. Spread over crust and chill firm.
- Melt chocolate morsels with 2 tablespoons butter over simmering water; cool slightly, spread over pudding layer and chill.
- Cut into approximately 2-by-¾-inch bars.
Kitchen Notes
The print is small; verify the base butter and sugar fractions against original before testing.
Archived recipe, not reported as newly kitchen-tested.
Original Source
Submitted by Charlene Lyon. Old Fashioned Christmas Recipes, Timesaver Shopping Guide, December 11, 1990, page 21. From Mother’s cookbook collection.