Ingredients

• 1/4 cup unsalted butter
• 1/2 cup sugar
• 1/2 cup flour
• 3/4 cup finely ground shortbread cookies (about 15) in food processor
• 1 teaspoon finely chopped fresh sage
• 8 ounces Philadelphia cream cheese, softened
• 1/2 cup sugar, for filling
• 2 egg whites
• 3 tablespoons frozen pink lemonade concentrate
• 1/4 cup evaporated milk
• 1/4 cup confectioners sugar, colored pink with 4 drops red food color
• 1 piece pink candy ribbon cut into 1 1/2" thin strips to shape into the for of a pink ribbon for garnish

Directions

1. Preheat oven to 350'
2. To make crust; In medium mixing bowl combine butter and sugar. Add flour, shortbread crumbs and sage. 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; I 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.
5. Pour filling over crust and bake 25-30 minutes in preheated oven.
6. Remove from oven and allow to cool completely.
7. Cut into 12 bars. Sprinkle tops with colored confectioners sugar and top each with a pink ribbon. Store in refrigerator until ready to serve.