| | Directions | | Butter 9X13" pan. Lay whole graham crackers flat in pan to make bottom layer. In a pan, cook oleo, egg, brown sugar, water and salt. Bring to a boil, stirring constantly so egg will be smooth. Remove from heat. Add graham cracker crumbs, nuts, coconut and vanilla. Pour over graham crackers in pan. Press another layer of graham crackers on top of filling. Frost top layer of graham crackers with a butter frosting. Refrigerate. Then cut into small squares. Keep in refrigerator. |
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| Ingredients | | - |  | 1 egg, beaten |
| - | | 1 cup Brown Sugar |
| - | | 1 1/2 cups graham cracker crumbs |
| - | | 1/2 cup flaked coconut |
| - | | 1 stick oleo |
| - | | 1/2 cup water |
| - | | 1/2 cup chopped nuts |
| - | | 1/4 teaspoon salt |
| - | | 1 teaspoon vanilla |
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