1/2 lb. graham crackers, crushed (2 1/2 c. crumbs)
1 c. sugar
1/2 lb. butter
1 can Bordens Eagle brand milk
1 (8 oz.) pkg. coconut
1 (6 oz.) pkg. chocolate chips
1 (6 oz.) pkg. butterscotch chips
2 tbsp. peanut butter

Mix cracker crumbs, sugar and butter; press into 9 x 13 inch pan. Bake 15 minutes at 350 degrees; cool. Mix milk and coconut; spread over crumb crust. Bake 15 minutes. Melt chips and peanut butter together over low flame and spread over coconut. Keep in cool place.