2 ounces liquid egg substitute (equivalent of 1 egg)

½ teaspoon vanilla extract

2 sticks (1 cup), plus 3 tablespoons unsalted butter

3 tablespoons unsweetened cocoa powder

¼ cup granulated sugar

½ cup finely chopped walnuts

½ cup sweetened coconut flakes

1 cup graham cracker crumbs

2 tablespoons Instant Vanilla Jell-O Pudding

2 tablespoons, plus 1 teaspoon maraschino cherry juice

2 cups powdered sugar

5 maraschino cherries, finely chopped

Few drops red food coloring, optional

2 ounces semisweet chocolate

2 ounces white chocolate

• Grease an 8″ × 8″ pan. In a small bowl, stir together the egg substitute and vanilla extract. Set aside.

• For the bottom layer: Melt 1 stick of the butter in a metal bowl placed over a saucepan filled halfway with barely simmering water. (You can also melt the butter in the top half of a double boiler.) Stir in the cocoa powder and granulated sugar. Remove from the heat. Stir in the egg substitute and vanilla extract mixture.

• Stir in the chopped walnuts, coconut, and graham cracker crumbs, mixing thoroughly. Press into the prepared pan, spreading it out evenly. Refrigerate until the next layer is completed.

• For the middle layer: Use a wooden spoon to cream the instant vanilla pudding into 1 stick of the butter. Gradually add the maraschino cherry juice while creaming in the powdered sugar. Stir in the chopped cherries. Add the red food coloring for a darker pink color, if desired. Spread the icing evenly over the lower layer. Freeze for at least 2 hours.

• For the top layer: Melt the remaining 3 tablespoons butter and the white and dark chocolate in a metal bowl placed over a saucepan filled halfway with barely simmering water. Remove from the heat and allow to cool briefly. When the chocolate is just beginning to solidify, use a plastic spatula to spread it evenly over the middle layer. Return to the freezer and freeze for at least 2 hours. Cut into bars and serve.