1 c. butter, melted
1 c. sugar
1 beaten egg
1/2 c. sweet milk

Mix and bring to a boil. Stir constantly so egg will not curdle.

Add: 1 c. chopped nuts 1 c. graham cracker crumbs 1 c. coconut

Put layers of graham crackers on a 10x15x1 cookie sheet laying them the same way. Spread filling over crackers. Add another layer of crackers and ice.

ICING:

2 c. powdered sugar
1 tsp. vanilla
1 stick butter (room temp.)

Add enough milk to spread. Put in refrigerator several hours. Cut through each crack of crackers. A pound box of crackers will make these. Can be frozen after cutting.