Title: Hello Dolly's
Categories: Dessert
Yield: 120 Servings

1	lb	Butter
		Graham Cracker Crumbs
		Semi-sweet Chocolate Chips
4	cn	Eagle Brand Sweetened Milk
		Shredded Coconut
		Nuts of Choice (rec. Pecan)

This dish makes approximately 120 extraordinarily rich and chewy brownie-type-cakes, and was developed using the proverbial hit-and-miss method in a college co-op where musicals were popular. It can be adjusted to any quantity using common sense. Pre-heat the oven to 350øF (standard baking temperature). Spread the graham crackers along the bottom of your pan until they are about one inch thick, loosely packed. Empty the graham crackers into some kind of bowl and set aside. Heavy pam every pan you've got (square cake pans, cookie sheets, pizza pans, whatever strikes your fancy). Melt the butter, preferably on the stovetop, until it is completely liquified. Mix the butter and graham crackers together, forming a thick gooey mixture (add more butter if necessary). Press the graham crackers into your pan(s) firmly with a spoon. Sprinkle pecans over the crumbs until the crumb layer can no longer be seen, and then continue with a layer of chocolate chips and top with the coconut until it's all white. Starting with one can of sweetened milk, dribble an even layer over the top until it is covered but not smothered. This can take several cans, but depending on your quantity, may only take one. Put your pans into the oven and bake for around an hour, or until the top is golden brown. Upon removal from the oven, immediately place your pan in the freezer for about four hours. Remove and cut into small squares (everything will be gooey, and will forever stay that way.) It's a good thing. Put all pans immediately to soak in water for at least three days.

Courtney Chesser, Dessert Alice, Taos Co-op 1994-1996

From: Teri Chesser Date: 12-07-97 (01:10) The Pine Tree Bbs (222) Cooking(F)

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