1 (1 lb.) box graham crackers
2 sticks butter
1 c. sugar
1 egg
1/2 c. milk
1 c. coconut
1 c. pecans
1 tsp. vanilla

ICING:

3/4 stick butter
2 c. powdered sugar
1 tsp. vanilla
1 tbsp. milk

Line a 9x13 inch pan with whole crackers; melt 2 sticks butter and 1 cup sugar. Beat eggs and milk; mix with butter. Bring to a boil. Beat well, then add coconut, pecans, 1 cup cracker crumbs, and vanilla. Pour over crackers. Put another layer on top.

ICING: Mix and cover cookies. Let stand in refrigerator for 2 hours. Cut in slices.