1 c Chopped nuts
1 c Coconut
1 c Graham cracker crumbs
1 c Sugar
2 Sticks butter
1 Egg
1 pn Salt
1/2 c Condensed milk; undiluted
1 ts Vanilla
Whole graham crackers
Mix nuts, crumbs and coconut and set aside. In heavy saucepan, mix sugar,
butter, egg, salt and milk. Stir until smooth. Place over low heat and let
come to a boil, stirring constantly. Boil 1 minute; add crumb mixture and
vanilla. Place whole graham crackers in 11×16 pan. Pour mixture over and
spread evenly. Place another layer of graham crackers over and press down
lightly. Refrigerate overnight and cut in small pieces. (Must be
refrigerated at least 5 hours.) Refrigerate after cutting or store in
air-tight container.
MRS DIGHTON EWAN (PAT)
CLARENDON, AR
From the book High Cotton Cookin’, Marvell Academy Mothers Assn, Marvell,
AR 72366, ISBN 0-918544-14-9, downloaded from Glen’s MM Recipe Archive,
Yields
1 Servings