Napoleon Cremes Recipe

5 1 1
Napoleon Cremes Recipe
Napoleon Cremes Recipe photo by Taste of Home
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Napoleon Cremes Recipe

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5 1 1
Publisher Photo
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.
MAKES:
48 servings
TOTAL TIME:
Prep: 15 min. + chilling
MAKES:
48 servings
TOTAL TIME:
Prep: 15 min. + chilling

Ingredients

  • 2 cups finely crushed graham cracker crumbs
  • 1 cup sweetened shredded coconut
  • 1/4 cup granulated sugar
  • 1/4 cup baking cocoa
  • 1/2 cup plus 2 tablespoons butter, melted
  • 1 teaspoon vanilla extract
  • FILLING:
  • 1/2 cup butter, softened
  • 2 cups confectioners' sugar
  • 1 package (3.4 ounces) instant pistachio or lemon pudding mix
  • 3 tablespoons milk
  • TOPPING:
  • 1 cup (6 ounces) semisweet chocolate chips
  • 3 tablespoons butter

Directions

Combine graham cracker crumbs, coconut, sugar and cocoa. Stir in melted butter and vanilla. Press onto bottom of a greased 9-in. square baking dish. Refrigerate 30 minutes.
For filling, beat softened butter until smooth. Add confectioners' sugar, pudding mix and milk; beat until fluffy. Spread over crust. Refrigerate until firm, 1-1/2 to 2 hours.
For topping, microwave chocolate chips and butter on high, stirring every 30 seconds, until melted and smooth. Cool. Spread over pudding layer. Refrigerate until set. Cut into bars. Yield: 4 dozen.
Originally published as Napoleon Cremes in Country Woman Christmas Annual 1998, p37

  • 2 cups finely crushed graham cracker crumbs
  • 1 cup sweetened shredded coconut
  • 1/4 cup granulated sugar
  • 1/4 cup baking cocoa
  • 1/2 cup plus 2 tablespoons butter, melted
  • 1 teaspoon vanilla extract
  • FILLING:
  • 1/2 cup butter, softened
  • 2 cups confectioners' sugar
  • 1 package (3.4 ounces) instant pistachio or lemon pudding mix
  • 3 tablespoons milk
  • TOPPING:
  • 1 cup (6 ounces) semisweet chocolate chips
  • 3 tablespoons butter
  1. Combine graham cracker crumbs, coconut, sugar and cocoa. Stir in melted butter and vanilla. Press onto bottom of a greased 9-in. square baking dish. Refrigerate 30 minutes.
  2. For filling, beat softened butter until smooth. Add confectioners' sugar, pudding mix and milk; beat until fluffy. Spread over crust. Refrigerate until firm, 1-1/2 to 2 hours.
  3. For topping, microwave chocolate chips and butter on high, stirring every 30 seconds, until melted and smooth. Cool. Spread over pudding layer. Refrigerate until set. Cut into bars. Yield: 4 dozen.
Originally published as Napoleon Cremes in Country Woman Christmas Annual 1998, p37

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jenny44 User ID: 4415011 213909
Reviewed Dec. 3, 2014

"wonderful recipe, but I use vanilla pudding. .just delicious"

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