I am looking for a recipe for Pink Lady dessert squares?

It has 3 layers with the top having pink icing, hence the name Pink Lady. My friends aunt makes it but keeps the recipe a secret... sillly woman!!I am looking for a recipe for Pink Lady dessert squares?
Here you go Sweety:





Pink Lady Squares





BASE


2 cups graham wafer crumbs


1/2 cup butter


1 tablespoon flour


TOPPING


1 (300 ml) can eaglebrand condensed milk


2 cups fine coconut


1/2 cup pecans (chopped fine)


ICING


3 tablespoons softened butter


1 1/2 tablespoons cream (or half and half)


1 teaspoon lemon juice (use a real lemon)


1 1/2 cups icing sugar


food coloring, just enough red to make pale pink








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 red food coloring to make pale pink.I am looking for a recipe for Pink Lady dessert squares?
Pink Lady Dessert





6-8servings 20 min 20 min prep





2 cups graham cracker crumbs


1/2 cup butter, melted


2-3 tablespoons sugar


3/4 cup orange juice


3/4 lb marshmallows


1 1/2 cups whipping cream, whipped (measure 1-1/2 cups before whipping) or cool whip frozen whipped topping, thawed


1 (20 ounce) package frozen raspberries or frozen strawberries, completely thawed, and well drained.





1. Prepare a 13 x 9-inch baking pan.


2. In a bowl, mix the cracker crumbs, melted butter and the sugar together.


3. Reserve about 2 Tbsp of the cracker mixture for topping.


4. Press the remaining cracker mixture into the bottom of a prepared pan.


5. In the top of a double boiler, heat the orange juice; add the marshmallows, and stir until dissolved; cool until practically set.


6. Fold in the whipped cream, and the drained fruit.


7. Spread over the cracker crumb crust.


8. Sprinkle with the reserved 2 Tbsp of cracker topping.


9. Refrigerate.