30 graham cracker squares
1 c. melted butter
1 c. sugar
1/2 c. milk
1 tsp. vanilla
1 egg, well beaten
1 c. coconut
1 c. chopped pecans
1 c. graham cracker crumbs

Spray a 9 x 12 pan or Pyrex lightly with Pam. Line bottom of pan with about 15 graham crackers. (Crush other 15 crackers and reserve). Combine butter, sugar, milk and egg. Cook on low heat stirring constantly until mixture comes to a good boil. Remove from heat and add 1 cup of the crushed crackers, 1 cup coconut and 1 cup chopped pecans. Spread (or dribble) this mixture over the layer of crackers in the 9 x 12 inch pan. Top with the rest of crackers.

FROSTING:

1/2 c. butter
6 tbsp. light cream of evaporated milk
2 c. powdered sugar which has been sifted
1/4 c. chopped pecans
1 tsp. vanilla

Beat above until fluffy. Frost (by dribbling) over all and sprinkle with the 1/4 cup pecans.

Refrigerate 24 hours. Will not need to slice until this dessert has been allowed to take form even the next day. Can be frozen. All the frosting will not have to be used if you think the dessert is too sweet. Most often I use it all.