1 1/2 c. graham cracker crumbs
1/2 c. sugar
1/2 c. butter, melted
3 (8 oz.) pkgs. cream cheese, softened
1 (14 oz.) can Eagle Brand milk
2 (4 oz.) pkgs. sweet cooking chocolate, melted
3 eggs
1 tbsp. vanilla
Coconut Pecan Topping

Preheat oven to 350 degrees. Combine crumbs, sugar and butter; press on bottom of 15"x10" jelly roll pan. In large mixer bowl, beat cheese until fluffy. Gradually beat in Eagle Brand milk until smooth. Add remaining ingredients except topping; mix well. Pour into prepared pan. Bake 20 minutes or until center is set. Cool. Top with Coconut Pecan Topping

COCONUT PECAN TOPPING: In heavy saucepan, combine 1 (14 oz.) can Eagle Brand milk and 3 egg yolks; mix well. Add 1/2 cup butter. Over medium low heat, cook and stir until thickened and bubbly, 8 to 10 minutes. Remove from heat, stir in 1 (13 1/2 oz.) can flaked coconut, 1 cup chopped pecans and 1 teaspoon vanilla. Cool 10 minutes. Makes about 2 1/2 cups.