Pink Lady Squares

Recipe by Gerry
READY IN: 50mins
SERVES: 16-18
UNITS: US

INGREDIENTS

Nutrition
  • BASE
  • 2
    cups graham wafer crumbs
  • 12
    cup butter
  • 1
    tablespoon flour
  • TOPPING
  • 1
    (300 ml) can eaglebrand condensed milk
  • 2
    cups fine coconut
  • 12
    cup pecans (chopped fine)
  • ICING
  • 3
    tablespoons softened butter
  • 1 12
    tablespoons cream or 1 1/2 tablespoons half-and-half
  • 1
    teaspoon lemon juice (use a real lemon)
  • 1 12
  • food coloring, just enough to make for pale pink
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DIRECTIONS

  • BASE: In large bowl mix graham wafer crumbs, butter and flour and press into a greased 9x9 inch pan.
  • Bake at 275 degrees five minutes, take out of oven and cool.
  • TOPPING: Mix the Eaglebrand condensed milk, coconut and pecans and spread over base.
  • Bake at 325 for 20 to 25 minute (ovens may vary) being careful not to over bake.
  • Cool and ice with Lemon Icing.
  • Lemon Icing: In medium bowl beat together the butter, cream and lemon juice.
  • Add in the icing sugar, adding more if needed for desired consistency and add just a small amount of food coloring to make for pale pink.
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