Rum Nut Squares - cooking recipe

Ingredients

1 1/2 sticks margarine
1 c. sugar
1 1/2 c. milk
1 egg
1 box graham crackers
1 can Angel Flake coconut
1 c. chopped pecans

Preparation

Put margarine in a large saucepan with sugar, milk and slightly beaten egg.
Stir and bring to boil, then boil 2 minutes, stirring constantly.
Remove from heat to cool slightly.
Line a broiler pan or cookie sheet with aluminum foil.
Cover this with whole graham crackers (use 1 of the 3 packs in a 1 pound box).
Line them up row after row.
Crush enough crackers from the second pack to make 1 1/2 cup crumbs.
Add these to the saucepan mixture.
Add can of coconut and pecans.
Mix just until blended and pour or spoon over layer of graham crackers.
This makes a thick filling.
Top it with a layer of whole graham crackers (the third pack).
Frost with Icing.