1 (1 lb.) box graham crackers
1 c. butter, melted
1 c. sugar
1 egg, beaten
1/2 c. milk
1 c. graham cracker crumbs
1 c. chopped pecans
1 c. shredded coconut
Frosting (recipe follows)

Line bottom of a 13 x 9 x 2 inch pan with whole graham crackers; set aside any remaining. Combine butter and sugar. Mix egg and milk; add to sugar mixture. Cook over medium heat until thickened. Stir in graham cracker crumbs, pecans and coconut. Spread over whole graham crackers; top with remaining whole crackers. Spread with frosting. Refrigerate until firm. Cut into squares. Yield: about 2 to 2 1/2 dozen.

FROSTING:

6 tbsp. butter, softened
2 c. powdered sugar
1 tbsp. milk
1 tsp. vanilla extract

Combine.