30 squares graham crackers
1 c. melted butter
1 c. sugar
1/2 c. milk
1 egg, well beaten
1 (3 1/2 oz.) can coconut
1 c. chopped pecans
1 c. graham cracker crumbs

Line bottom of 9"x13" baking pan with layer of whole graham crackers, about 15. Combine butter, sugar, milk and egg. Cook on low heat stirring constantly until mixture comes to a boil. Remove from heat and add coconut, nuts and crumbs. Spread the mixture over the layer of crackers. Top with rest of whole graham crackers.

FROSTING:

1/2 c. soft butter
6 tbsp. milk or evaporated milk
2 c. powdered sugar
1 tsp. vanilla
1/4 c. finely chopped nuts

Combine butter, milk, vanilla and powdered sugar. Beat until fluffy. Frost and sprinkle nuts on top. Refrigerate 24 hours. Cut as desired.