Pink Lady Squares Name: Jennifer Miller Base: Fort Bragg Recipe: Ingredients BASE 2 cups graham wafer crumbs 1/2 cup butter 1 tablespoon flour TOPPING 1 (300 ml) cans eaglebrand condensed milk 2 cups fine coconut 1/2 cup pecans ( chopped fine) ICING 3 tablespoons softened butter 1 1/2 tablespoons cream or 1 1/2 tablespoons half-and-half 1 teaspoon lemon juice ( use a real lemon) 1 1/2 cups icing sugar food coloring, just enough to make for pale pink 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. Directions 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.