1/2 c. butter
1/4 c. white sugar
3 tbsp. cocoa

Melt above in double boiler. 1 tsp. vanilla 2 c. graham cracker crumbs (25 single) 1 c. desiccated coconut 1/2 c. chopped pecans or walnuts

Mix all together and pat in 8 x 8 x 2 inch pan, put in refrigerator and when cool, place on top. 2 c. icing sugar 2 tbsp. hot water 2 tbsp. custard powder

Stir well until smooth and spread on top of first mixture. Let cool.

FROSTING:

Melt 2 squares semi-sweet chocolate with 1 tablespoon butter. Spread on top.