2 c. graham cracker crumbs
1/2 c. melted butter
2 tbsp. flour
1 can Eagle Brand milk
2 c. flaked coconut
10-12 almond Hershey candy bars

Mix graham crackers, melted butter and flour together and press in 8 x 11 inch pan. Bake at 350 degrees for 10 minutes.

Mix together milk and coconut. Spread over crumb mixture. Bake at 350 degrees for 10 minutes.

Remove from oven and while still hot, layer 10-12 almond Hershey candy bars over top. When bars melt, spread out over top.

If you make this during the summer, keep in the refrigerator as they will tend to melt and become very messy.