Bottom Layer:
1/2 c. butter
1/4 c. granulated sugar
1/3 c. unsweetened cocoa
1 tsp. vanilla
1 egg, beaten
1 c. unsweetened dried coconut
2 c. graham wafers (cracker crumbs)
1/2 c. chopped walnuts (optional)

2nd Layer:
1/4 c. butter (1/2 stick)
2 tbsp. milk
2 tbsp. instant vanilla custard or vanilla pudding powder
2 c. sifted confectioners' sugar

3rd Layer:
4 oz. unsweetened baking chocolate
1 tbsp. butter

Directions
Bottom: Melt butter in a saucepan over low heat. Add sugar, cocoa, vanilla and egg. Cook stirring over medium heat until mixture thickens. Remove from heat. Stir in coconut, crumbs and walnuts. Pat firmly into buttered nine inch square baking pan. Refrigerate 1 hour.

Filling: Cream butter with hand mixer. Beat in milk, custard powder and powdered sugar. If mixture is too thick to spread, add few drops of milk. Spread over bottom layer. Refrigerate 30 minutes until firm.

Top layer: Melt chocolate and butter in dish or pan set over hot water. Spread over the filling. Refrigerate. Cut before chocolate hardens. Refrigerate 1 hour. Serve.

It's a Canadian tradition. Nanaimo is the name of a city on Vancouver Island, just off the Northwest Coast. It looks long and complicated, but it really isn't. Just rinse out your mixing bowl between layers, and you'll only need to dirty the one.