1In a large saucepan, combine the margarine, flour, sugar, milk and egg. Bring this to a boil, stirring constantly until thickened.
2Remove from heat and add the raisins, coconut, pecans and vanilla. Mix well.
3Line a 11 1/2 x 7 1/4 x 2 1/2 inch dish with whole graham crackers. Cover with a portion of cooked filling, then another layer of graham crackers, or until all filling has been used. Let last layer be of graham crackers, so you can ice the top.
4Cream margarine, sugar, milk and vanilla good. Ice top. Set in refrigerator for 4 to 6 hours before slicing.