Napoleon Cremes (no bake)

This is from Betsy's college days, given to her in 1974 by her UC Santa Barbara friend, Karen Hillery, from Karen's mother in Pasadena, CA. It has been a favorite for years. Betsy usually doubles the recipe and uses a 9"x13" pan.

Crust:
1/2 c. butter
1/4 c. sugar
1/4 c. cocoa (unsweetened)
1 t. vanilla
1 egg, slightly beaten
2 c. finely crushed graham crackers
1 c. flaked coconut

Filling:
1/2 c. butter
1/2 of a 3 3/4 oz. box of vanilla instant pudding
3 T. milk
2 c. sifted powdered sugar

Topping:
12 oz. (2 c.) chocolate chips
2 T. butter
(margarine can be used in place of all butter, but it may be saltier)

For crust:
Combine 1/2 c. butter, sugar and cocoa in top of a double boiler. When it's melted and cooled (cool till the egg won't cook when added) stir in the egg and vanilla.
Cook, stirring, (I use a wire whisk - it tends to separate otherwise) until thickened - about 3 minutes. If not cooked long enough the crust will taste raw.
Blend in crumbs and coconut.
Press into buttered or lined 9" square pan. You can use a bigger pan for thinner crust. The bigger the pan, the trickier it is to spread the next 2 layers.
Chill if desired. (I do)

For filling:
Cream 1/2 c. butter till fluffy. Stir in milk, pudding mix and powdered sugar, alternating milk with dry stuff several times or the milk may over-thin the mixture.
Beat till light and fluffy.
Spread over crust.
Chill until firm.

For topping:
Melt chocolate chips and 2 T. butter in double boiler.
Spread over top of chilled filling a little at a time (I do it from the edges inward).
Cut while chocolate is still warmish, not set rock hard.
Chill and eat!