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From My Kitchen Window by Dixie Terry

Sept 1999 Issue Now On Sale!
Oct 1999 Issue

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1 1/2 cups sugar
1 egg, beaten
1/2 cup evaporated milk
1 1/2 sticks butter
1 package graham crackers, whole
1 1/2 cups coconut
1 package graham crackers, crushed
1 cup pecans

Combine sugar, egg, evaporated milk, and butter in a saucepan. Boil until well thickened. Lay the whole graham crackers in bottom of a 9x13-inch baking pan. Add coconut, crushed graham crackers, and pecans to thickened mixture. Pour over whole graham crackers and top with more whole graham crackers. Top with icing and then sprinkle on chopped pecans. Chill and then cut in squares. To make icing: combine 3 ounces cream cheese, softened; 2 cups powdered sugar; 2 tablespoons butter and 1 teaspoon vanilla.