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Active Time : 8 Hour 45 Minutes
Total Time : 8 Hour 45 Minutes
Serves : 36


  • 1 egg
  • 1 can (5 oz each) evaporated milk
  • 1 cup granulated sugar
  • 1-1/2 1-1/2 cup = 3 sticks cups Blue Bonnet┬«-stick, softened, divided
  • 1 cup graham cracker crumbs
  • 1 cup sweetened flaked coconut
  • 1 cup chopped walnuts
  • 1 box (14.4 oz each) graham crackers
  • 2 cups confectioners' sugar
  • 2 tablespoons whole milk
  • 1 teaspoon vanilla extract


Beat egg and evaporated milk in medium saucepan with wire whisk until well blended. Stir in granulated sugar. Add 1 cup of the Blue Bonnet. Bring to a boil over medium-low heat, stirring constantly. Remove from heat. Let stand 15 minutes, or until cooled. Add graham cracker crumbs, coconut and walnuts; mix well.

Beat confectioners' sugar, remaining 1/2 cup Blue Bonnet, the milk and vanilla with electric mixer on high speed until well blended. Spread over dessert; cover. Refrigerate overnight. Cut into 36 bars to serve.

Place half of the box of graham crackers in single layer in 13x9-inch pan, breaking crackers as needed to fit in pan. Pour Blue Bonnet mixture over crackers; spread to evenly cover crackers. Top with remaining graham crackers; press lightly into filling. Set aside.

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