Ingredients

• 1/4 cup unsalted butter
• 1/2 cup sugar
• 1/2 cup flour
• 3/4 cup finely ground gingersnap cookies (about 15) in food processor
• 8 ounces Philadelphia cream cheese
• 1/2 cup sugar, for filling
• 2 egg whites
• 3 tablespoons frozen pink lemonade concentrate
• 1/4 cup evaporated milk
• 1/4 cup coconut, colored pink with 4 drops red food color
• 2 tablespoons confectioners sugar for sprinkle on top

Directions

1. Preheat oven to 350'
2. To make crust; In medium bowl combine butter and sugar. Add flour and gingersnap crumbs. Stir until well combined and a dough has formed.
3. Press dough evenly into a 9"x13" baking pan, set aside.
4. To make filling; In medium mixing bowl combine cream cheese and sugar, mix until smooth. Blend in egg whites and lemonade. Add milk and stir until all ingredients are incorporated. Pour filling over crust and bake 25-30 minutes in preheated oven.
5. Remove from oven and allow to cool completely.
6. Cut into 12 bars. Sprinkle tops with confectioners sugar then top with colored coconut. Store in refrigerator until ready to serve.