Ingredients
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2 3/4 stick oleo
1 c. sugar
1 egg
1/2 c. milk
1 c. broken pecans
1 c. graham cracker crumbs
1 c. Angel Flake coconut
1 box graham crackers
2 c. powdered sugar
1 tsp. vanilla
Preparation
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Mix together in large pot 2 sticks oleo, sugar, egg and milk. Let it come to boil for 1 or 2 minutes, stirring.
Remove from heat and add immediately broken pecans, graham cracker crumbs and Angel Flake coconut.
Mix all together and pour over layer of 12 whole graham crackers.
Add a layer of crackers on top, press lightly.
Cover with icing made of 3/4 stick oleo, powdered sugar and vanilla. Chill several hours, then cut into squares.
(Add milk to moisten spread.)
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