Helen's Pink Lady Dessert

2 c graham wafer crumbs
1/2 c butter or margarine, melted
1/2 c brown sugar
1 tsp flour
1 tin sweetened condensed milk
2 c coconut

Mix first four ingredients and pat into a well-greased 9x13 pan.
Combine milk and coconut and spread over crumb mixture.
Bake at 350F for 30 minutes or until light brown.
Cool.

Top with butter icing, using cherry juice for the liquid.

Butter Icing (recipe from St. Paul's Lutheran Parish cookbook, Wadena and Margo, Sask)

1 cup soft butter or 1/2 cup each butter and shortening

2 cups icing sugar

2 tablespoons evaporated milk (use juice from jar of maraschino cherries instead; otherwise, two or three drops of red food colouring would do)

1 teaspoon vanilla

Cream the butter, add the sugar, then the liquid, and beat at high speed for 5 minutes. Add vanilla and blend.

Our good neighbour when we lived in Legal, Alberta, used to keep these in her freezer and bring them out when we dropped in. I always think of Helen when I make them, and they are fond, fond memories. These squares are a hit with anyone who has a serious sweet tooth.