Three Layer Cookies

First Layer:

¼ lb. butter or margarine

¼ C sugar

¼ C cocoa

1 t vanilla

1 egg

2 C graham cracker crumbs

1/3 chopped pecans

Blend butter, sugar, cocoa and vanilla in top of double boiler. Add egg and cook 5 minutes, stirring constantly. Add crumbs and nuts. Press mixture in 9” x 13” buttered pan. Let stand in refrigerator for 15 minutes.

Second Layer:

½ C butter (1/4 lb.)

3 T milk

2 T instant vanilla pudding

2 C powdered sugar

Cream butter lightly. Mix milk and pudding, add to butter. Blend. Add powdered sugar gradually. Whip with electric mixer until light and fluffy, 10-15 minutes. Spread over first layer and refrigerate until firm.

Third Layer:

6 oz. semi-sweet chocolate chips

4 t butter

2 T milk

Melt all together, mixing well until thoroughly blended. Cool a few minutes and then spread over second layer. Refrigerate until firm. Cut into 48 squares.