Napoleon Cremes Recipe

Napoleon Cremes Recipe photo by Taste of Home

Be the first to write a review

Rate recipe

For the annual Christmas open house we host, I set out a buffet with lots of food and candies like these lovely layered treats. They're so creamy...and with a green pistachio layer of pudding peeking out, they're very merry.

This recipe is:

Quick

[X]

Rate Napoleon Cremes Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Napoleon Cremes Recipe

Prep: 15 min. + chilling Cook: 10 min.

Yield: 48 Servings

15 10 25

Ingredients

1 cup butter, softened, divided
1/4 cup sugar
1/4 cup baking cocoa
1 teaspoon vanilla extract
1 egg, lightly beaten
2 cups finely crushed graham cracker crumbs (about 32 squares)
1 cup flaked coconut
3 tablespoons milk
1 package (3.4 ounces) instant pistachio or lemon pudding mix
2 cups confectioners' sugar
TOPPING:
1 cup (6 ounces) semisweet chocolate chips
3 tablespoons butter

Directions

In a large heavy saucepan, combine 1/2 cup butter, sugar, cocoa and vanilla; cook and stir until butter is melted. Stir a small amount of hot mixture into egg; return all to the pan, stirring constantly. Cook and stir until mixture thickens, about 5 minutes. Stir in crumbs and coconut. Press into a greased 9-in. square pan.
In a small bowl, beat remaining butter until smooth. Add milk, pudding mix and confectioners' sugar; beat until fluffy. Spread over crust. Refrigerate until firm, 1-1/2 to 2 hours.
In a microwave, melt chocolate chips and butter; stir until smooth. Cool. Spread over pudding layer. Chill until set. Cut into bars. Yield: 4 dozen.

Nutritional Facts 1 serving (1 each) equals 116 calories, 7 g fat (4 g saturated fat), 17 mg cholesterol, 102 mg sodium, 14 g carbohydrate, trace fiber, 1 g protein.

Originally published as Napoleon Cremes in Country Woman Christmas Annual 1998, p37