|Butter/Margarine||3⁄4 Cup (12 tbs)|
|Sugar||1 Cup (16 tbs)|
|Evaporated milk||1⁄2 Cup (8 tbs)|
|Egg||1 , beaten|
|Flaked coconut||1 1⁄2 Cup (24 tbs)|
|Graham cracker crumbs||1 Cup (16 tbs)|
|Chopped nuts||1 Cup (16 tbs)|
|Whole graham crackers||1 Cup (16 tbs)|
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|Confectioners sugar||2 Cup (32 tbs), sifted|
|Evaporated milk||3 Tablespoon|
|Vanilla extract||1 Teaspoon|
Place butter in a 2 qt.glass casserole dish.
Microwave 1 to 2 minutes or until melted.
Stir in 1 cup sugar, 1/2 cup evaporated milk and egg.
Microwave 4 to 6 minutes or until thickened.
Stir every 2 minutes during cooking.
Stir in coconut, graham cracker crumbs and nuts.
Line the bottom of a 12x8x2-inch glass baking dish with whole graham crackers.
Pour filling mixture over crackers.
Top with another layer of whole graham crackers.
Place1/4 cup butter in a 2 qt.glass casserole dish.
Microwave 1 minute or until melted.
Beat in confectioners sugar, 3 tablespoons evaporated milk and vanilla.
Pour over top of cookies.
Chill until firm.
Cut into small squares.