The things I like best about this dessert are the great taste and the ease of preparation. It is an attractive dessert, as well.
In saucepan mix 1 cup granulated sugar, 1/2 cup (less 6 Tbsp. reserved) canned milk, 2 sticks margarine, and beaten egg. Cook over medium heat, stirring constantly until mixture starts to boil. Remove from heat. Stir in 15 crumbled graham cracker squares, 1 cup coconut and 1 cup pecans. Set aside. Line bottom of 8-1/2 x 11 inch cake pan with 15 graham cracker squares. Pour filling over graham cracker layer. Place 15 more graham cracker squares on top of filling. Ice with butter cream icing made with 2 cups powdered sugar, 1 stick margarine, and 6 Tbsp. reserved milk. Spread on top, using long sweeping motion. Sprinkle with graham cracker crumbs and pecan pieces. Refrigerate overnight for best results.
|Time:||1 Days Preparation Time|
10-15 Minutes Cooking Time
Source: My grandmother gave me this recipe over 40 years ago.
By Myrrdhyn from Dawson, IL
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