Snowdrift Bars

Base:
1/2 cup butter
2 eggs, beaten
1 cup sugar
1/2 cup coconut
1 teaspoon vanilla
2 cups graham wafer crumbs
1/2 cup chopped walnuts
1 1/2 cups miniature marshmallows

Lemon Butter Icing:
1/4 cup butter, softened
2 cups icing (confectioners') sugar
2 tablespoons lemon juice
Cream

Base:
Melt butter in a saucepan. Add eggs, sugar, and coconut. Cook over low heat until thickened, about 10 minutes. Remove from heat and stir in vanilla.

Add graham wafer crumbs and walnuts and stir to combine. Fold in miniature marshmallows. Spread in a 9 inch square pan. Chill until firm. Ice with Lemon Butter Icing.

Lemon Butter Icing:
Beat butter until fluffy. Blend in icing sugar and lemon juice. Add enough cream to make a spreadable frosting.

Spread frosting on cooled base. Refrigerate. Cut into squares.