1. make the bottom layer. It's cocoa, coconut, butter, nuts and graham crackers. You melt and mix the butter and cocoa. Then you mix in the other ingredients and press it into a small cake pan. Pretty simple - no problems with this one. Though I did have to call Gail so make sure the goop that I had after cooking the butter and cocoa was right. It looked to watery for what I had to do with it. She assured me it was fine and to keep going.
2. make the middle layer which uses the British or Canadian ingredient custard powder. Gail found some in a store here once and gave me a can for my birthday. She says vanilla pudding powder works just as well. 
The custard layer is butter, custard powder, powdered sugar and milk. When it is all whipped together, you spread it on the graham cracker crust. Pretty simple - no problems with this one either.
3. make the top layer - this is basically melted chocolate with some butter in it (there is a LOT of butter int this!). As you can seen this was a disaster. I cooked the chocolate too long. I was supposed to just barely melt it but it seemed to have chunks in it so I kept it on the heat. Then all of a sudden it got very thick. It wouldn't spread when I poured it into the pan. So I had a mess. I haven't passed my Canadian culture test and will have to try again in the future. 
