Instructions: Melt 1 stick margarine: add 4 tablespoons cocoa (cool). Add graham cracker crumbs, coconut, walnuts, powdered sugar. Press into a jelly roll pan

(11x13-inches). Refrigerate 2 hours.

Mix melted margarine, powdered sugar, creme de menthe and instant pudding.

Spread over crust. Melt chocolate chips and stick of margarine. Spread over filling. Refrigerate until top is hard. Return to room temperature to cut. Cut in small squares.

Sharon (Davis) Best

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