• 1 16 oz. box graham crackers
• 1 C. granulated sugar
• 1/2 C. milk
• 1/2 C. margarine or butter
• 1 egg
• 1 C. coconut
• 1 C. graham cracker crumbs
• 1 tsp. vanilla extract
• Frosting:
• 2 C. confectioners' sugar
• 3 Tbs. milk
• 1 tsp. vanilla extract
• 1/4 C. butter

Cover bottom of 15x10x1-inch jelly roll pan with whole graham crackers. Combine sugar, milk, butter and egg in saucepan and heat just to boiling over medium heat, stirring constantly. Remove from heat and stir in coconut, graham cracker crumbs and vanilla. Mix thoroughly and spread over crackers in pan. Cover with another layer of whole graham crackers. Frost. Cool and cut into squares. Store in refrigerator.

To make icing, combine above ingredients and beat until smooth. Cover top layer of graham crackers with frosting. Garnish with nuts if desired.