Graham crackers
1 c. butter
1 c. sugar
1/2 c. milk
1 egg
1 c. coconut
1 c. chopped nuts
1 c. graham cracker crumbs

FROSTING:

8 oz. pkg. cream cheese
1/2 stick butter
1 box powdered sugar
1 tsp. vanilla

Line bottom of 9 x 13 inch baking pan with a single layer of graham crackers. Melt butter, add sugar and milk. Add egg, slightly beaten and cook constantly until it comes to full boil. Remove from stove and cool to warm. Then add coconut, nuts and graham cracker crumbs. Spread this mixture over graham crackers in pan and cover with another layer of "whole" graham crackers. FROST. DO NOT BAKE. Let set overnight in refrigerator.

FROSTING: Blend cheese, butter and powdered sugar until spreading consistency. Add vanilla. Beat until creamy.