Pink Lady Squares

Print PrintShare with Friends


This another of our family favorites that makes for an excellent addition to the serving tray. Looks very appealing on the holiday platter and great for special occasions. I often substitute the graham crumbs with crushed Nillas.

Click "Yummy!" if this recipe looks good to you. Learn more.

Have a suggestion/comment about this recipe? Let the community know here:

Ingredients [?]

If you see an ingredient you would like to add to your shopping list simply click the Add ingredient icon and the item will be saved in your "Home" under the "Shopping List" link
  • add   1 (300 ml) can eaglebrand condensed milk
  • add   food coloring
  • add   1/2 cup butter
  • add   1/2 cup pecans (chopped fine)
  • add   1 tablespoon flour
  • add   1 teaspoon lemon juice (use a real lemon)
  • add   2 cups fine coconut
  • add   1 1/2 cups icing sugar
  • add   1 1/2 tablespoons cream (or half and half)
  • add   3 tablespoons softened butter
  • add   2 cups graham wafer crumbs


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