Pink Lemondade Oreo Squares Food

OLD-FASHIONED PINK LEMONADE

Steps:

• In large pitcher combine sugar, water, lemon juice and cranberry juice. Stir to dissolve sugar. Serve over ice.

PINK LADY SQUARES

Steps:

• 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.

PINK PARTY SQUARES

Steps:

• Layer 1:.
• In a double boiler (or a metal bowl over a pot of boiling water, as I do) add; 1/2 cup butter, 1 cup brown sugar and 1 egg (well beaten). Stir constantly until smooth and shiny. Remove from heat and add 2 cups graham crumbs. Pack into 9x9 pan.
• Layer 2:.
• Stir together 3/4 of a can of sweetened condensed milk and 8 ounces coconut. Spread on graham layer.
• Icing:.
• Combine 1/4 cup butter with 2 cups icing sugar and 1 tbsp milk. Add a few drops of red food coloring, until a nice pink shade is reached, and stir until smooth. Spread on top of coconut layer.
• Refrigerate at least 3 hours.

PINK LEMONDADE OREO SQUARES

Steps:

• In a blender or in a bag with a rolling pin crush oreo cookies (with filling). Reserve 1/2 cup. Place remaining cookies on the bottom of a 13x9 inch dish.
• In a large bowl combine ice cream and pink lemonade until well combined. Pour over oreo crust and sprinkle with remaining oreos.
• Cover with saran wrap and place in freezer until bars have set, at least two hours.

OREO SQUARES

Steps:

• In a separete bowl beat eggs lightly.
• Melt butter over med high heat.
• add Brown sugar and heat until just boiling (sir occasionally so it doesn't burn).
• Remove brown sugar mixture from heat and stir gradually into egg mixture.
• add vanilla,crumbs and pecans.
• Mix and put into 9x9 pan.
• chill.
• Frost with your favorite vanilla frosting or Cream cheese frosting.
• NOTE: 2 cups oreo crumbs and 2 cups Graham wafer crumbs can be used in place of all oreo crumbs. Enjoy!

PINK LEMONADE

Steps:

• Place all the ingredients in a large saucepan and pour over 350ml cold water. Bring to the boil, stirring often, then leave to cool. Pour through a sieve, pressing down with a spoon to extract all the juices. The syrup can now be stored in the fridge for up to 1 week. To serve, pour a little into a glass and top up with sparkling or still water, ice and mint.