2 sticks butter
1 c. sugar
1/2 c. milk
1 egg
1 c. pecan chips
1 c. coconut
1 c. graham cracker crumbs
1 tsp. vanilla

Line a 9x13 glass dish with graham crackers. Melt butter over low heat. Add sugar, milk and egg. Bring to a boil, then add pecans, coconut and cracker crumbs. Stir well.

Pour over layer of graham crackers. Then on top add another layer of graham crackers.

ICING FOR ICE BOX COOKIES:

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

Mix all ingredients until smooth. Spread over top layer of graham crackers. Let chill 2 hours. Keep refrigerated.