This is a Sweet Graham Cracker Dessert. It's layered with a Filling and Frosted.
Here's what you'll need:
1 - 9" X 13" Glass Casserole Pan.
1 Box of Graham Crackers, divided.
16 TBS Butter, melted.
1 C Granulated Sugar
1/2 C Whole Milk
1 Egg, beaten.
1 1/2 C Sweetened Flaked Coconut
1 C Chopped Pecans
1 C Graham Cracker Crumbs
8 TBS Butter, softened.
2 TBS Heavy Cream
1 3/4 C Confectioner's Sugar
1 tsp Vanilla
1/8 tsp Almond Extract
Line the entire Bottom of the Pan with Whole Graham Crackers filling in the spaces with broken Crackers.
In a Saucepan on Medium High Heat:
Stir Constantly while bringing it to a Boil.
Remove from Heat.
Graham Cracker Crumbs
Stir to combine well.
Pour onto the Graham Crackers.
Top the Filling with another layer of Crackers.
Set aside to cool completely, while making the frosting.
In a Mixing Bowl with an Electric Hand Mixer:
Mix until creamy smooth.
If it appears to be too thin, add additional Sugar.
It should be the consistency of Icing.
Refrigerate for 24 hours.
Cut into Squares when ready to serve.
Transfer to a Serving Platter.
Peace in the Kitchen!