Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 1 cup | Chopped nuts |
| 1 cup | Coconut |
| 1 cup | Graham cracker crumbs |
| 1 cup | Sugar |
| 2 \N | Sticks butter |
| 1 \N | Egg |
| 1 pinch | Salt |
| ½ cup | Condensed milk; undiluted |
| 1 teaspoon | Vanilla |
| \N \N | Whole graham crackers |
Mix nuts, crumbs and coconut and set aside. In heavy saucepan, mix sugar, butter, egg, salt and milk. Stir until smooth. Place over low heat and let come to a boil, stirring constantly. Boil 1 minute; add crumb mixture and vanilla. Place whole graham crackers in 11x16 pan. Pour mixture over and spread evenly. Place another layer of graham crackers over and press down lightly. Refrigerate overnight and cut in small pieces. (Must be refrigerated at least 5 hours.) Refrigerate after cutting or store in air-tight container.
MRS DIGHTON EWAN (PAT)
CLARENDON, AR
From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive, .