14 graham crackers (crushed fine)
2 sticks butter (melted)
½ walnuts (chopped fine)
2 ½ – 3 cups shredded coconut
1 can sweetened condensed milk
8 oz. blueberry preserves
½ milk chocolate (melted)
Preheat oven to 350 degrees. Spray a 9 x 13 baking dish with non-stick cooking spray. Combine the crushed graham crackers and melted butter. Stir to combine. Pour the mixture into the baking dish and press to cover the bottom of the dish. Top the crust with shredded coconut and press the coconut into crust lightly. Top the coconut with the sweetened condensed milk. Bake for 15-20 minutes. Remove from oven and allow to cool for about and hour. Once cooled, spoon the fruit preserves over the top and using a spatula smear the preserves evenly over top. Sprinkle the walnuts over preserves and drizzle the melted chocolate over the top. Refrigerate for at least two hours before serving.