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1 3/4 cups Graham cracker crumbs (about 20 squares)
1 cup flaked coconut
1/4 cup cocoa
2 tablespoons granulated sugar
1/2 cup margarine or butter, melted
2 tablespoons water
2 cups confectioners' sugar
1/4 cup butter or margarine, softened
1 tablespoon milk
1 teaspoon vanilla extract
Mix cracker crumbs, coconut, cocoa and granulated sugar in bowl. Stir in 1/2 cup margarine and the water.
Press into an ungreased 9-inch square pan; refrigerate.
Meanwhile, mix remaining ingredients. If necessary, stir in an additional 1 to 2 teaspoons milk until smooth and of spreading consistency. Spread over the layer in pan.
Refrigerate for 1 hour.
Cut into 1-inch squares.
Decorate with chopped red and green candied cherries if desired.
Makes about 60.
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