Ingredients

yields 15 to 20

　　One 16-ounce box graham crackers

　　12 tablespoons (1 1/2 sticks) butter

　　1 cup sugar

　　1 egg

　　1/2 cup milk

　　1 cup chopped pecans

　　1 cup or 3 1/2-ounce can shredded coconut

　　

Topping

2 cups powdered sugar

　　1 teaspoon vanilla

　　4 tablespoons (1/2 stick) butter

　　3 tablespoons milk

　　

Step 1

Line a 13 × 9-inch pan with whole graham crackers. Melt butter in saucepan and add sugar. Beat egg and milk together; add to butter mixture. Bring to a boil, stirring constantly. Remove from heat. Add nuts, coconut, and 1 cup graham cracker crumbs. Pour over crackers in pan. Cover with another layer of whole graham crackers. Prepare topping.

　　

Topping

Step 2

Beat all ingredients together and spread over top layer of crackers. Chill. Cut into squares.

　　Paula Deen's Kitchen Classics