CRUST:

1 c. Pillsbury's Best all-purpose or unbleached flour
1/4 c. powdered sugar
1/2 c. butter

FILLING:

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

GLAZE:

2 oz. (2 squares) semi-sweet chocolate, cut into pieces
1 tbsp. shortening

Heat oven to 375 degrees. Lightly spoon flour into measuring cup; level off. In medium bowl, combine flour and powdered sugar. Using pastry blender or fork, cut in butter until crumbly. Press mixture in ungreased 9-inch square pan. Bake at 375 degrees for 15 to 17 minutes or until lightly browned.

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 teaspoonfuls evenly over jam; carefully spread to cover. Refrigerate until set.

In small saucepan over low heat, melt chocolate with shortening, stirring constantly. Spread over white chocolate layer. Cool completely; cut into bars. Store in refrigerator. 25 bars.