1 3/4 c. graham cracker crumbs (about 20 squares)
1 c. flaked coconut
1/4 c. cocoa
2 tbsp. granulated sugar
1/2 c. butter, melted
2 tbsp. water
2 c. powdered sugar
1/4 c. butter
2 tbsp. milk
1 tsp. vanilla

Mix cracker crumbs, coconut, cocoa and granulated sugar. Stir in 1/2 cup butter and water. Press in an ungreased baking pan, 9x9x2 inches. Refrigerate while making frosting.

Mix remaining ingredients. (If necessary stir in 1 to 2 teaspoons additional milk for spreading consistency.) Spread over crumb mixture. Refrigerate 1 hour. Cut into 1 inch squares. Decorate with cut up red and green candied cherries if desired. About 5 dozen.