1 1/2 c. brown sugar
3/4 c. butter
1/2 c. milk
1 1/2 c. graham cracker crumbs

Combine all ingredients in saucepan and bring to a boil. Simmer for 7 minutes, stirring constantly. Add 1 1/2 cups coconut and 1 teaspoon vanilla.

Line a 9"x13" pan with Club crackers. (Do not crumble.) Lay each cracker flat to form a layer. Pour one half of the graham mixture over Club crackers. Top with another layer of crackers and spread the remaining graham cracker mixture over all. 3 tbsp. butter

Melt together and drizzle over the top. Refrigerate, slice and serve.