CRUST:

1 c. flour
1/4 c. powdered sugar
1/2 c. butter

FILLING:

1/2 c. raspberry jam
3 oz. pkg. cream cheese
2 tbsp. milk
1 c. vanilla milk chips or 4 oz. white chocolate, melted

GLAZE:

2 oz. (2 sq. semi sweet chocolate) cut into pieces
1 tbsp. shortening

Lightly spoon flour into cup and level off. In medium bowl, combine flour and powdered sugar. Using pastry blender or fork, cut in butter until crumbly. Press mixture into ungreased 9 inch square pan. Bake at 375 degrees, 15 to 17 minutes. Spread jam evenly over baked crust. In small bowl, beat cream cheese and milk until smooth. Add melted vanilla chips to cream cheese mixture. Beat until smooth. Drop cream cheese mixture by teaspoons evenly over jam, carefully spreading to cover. Refrigerate until set. In small pan (low heat), melt chocolate with shortening, stirring constantly. Spread over white chocolate layer. Cool completely. Cut into bars and store in refrigerator.