Yield: 48 Servings
| Measure | Ingredient |
|---|---|
| 1 cup | Chopped nuts |
| 1 cup | Coconut |
| 1 cup | Graham cracker crumbs |
| 1 \N | Box graham crackers |
| 1 cup | Sugar |
| 2 \N | Sticks butter |
| 1 \N | Egg |
| 1 pinch | Salt |
| ½ cup | Evaporated milk |
| 1 teaspoon | Vanilla |
| 2 cups | Powdered sugar |
| ⅔ \N | Stick butter; melted |
| 1 teaspoon | Vanilla |
| \N \N | Milk |
Combine nuts, coconut, graham cracker crumbs & set aside. In a heavy saucepan combine sugar, butter, egg, salt & evaporated milk. Mix until smooth. Place over low heat & bring to a boil, stirring constantly. As soon as it boils, take from heat & add the mixture you set aside. Add 1 teaspoon vanilla. Place graham crackers side by side on bottom of cookie sheet & pour filling over crackers. Place another layer of crackers on top of filling. Melt ⅔ stick butter, add powdered sugar, vanilla & enough milk to make it spreading consistency & spread on top of last layer of crackers.
LYNDA BRASEL
From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, AR 72390. Downloaded from Glen's MM Recipe Archive, .