Lemon-Raspberry Cream Bars

Directions

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   1.
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   Heat oven 350F (325F for dark or nonstick pan).
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   Grease bottom only of 15x10x1-inch pan with shortening.
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   2.
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   In large bowl, mix cake mix, butter and eggs with spoon until well blended.
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   With greased or floured fingers, press evenly in pan.
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   3.
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   Bake 15 to 20 minutes or until edges are golden brown and crust begins to pull away from sides of pan or toothpick inserted in center comes out clean.
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   Cool 5 minutes.
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    Spread evenly with preserves.
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    Cool 30 minutes.
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    4.
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    In medium bowl, beat cream cheese and milk with electric mixer on medium speed until smooth; set aside.
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    5.
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    In 1-quart saucepan, melt white chocolate over low heat, stirring frequently.
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    Add warm melted white chocolate to cream cheese mixture; beat on medium speed until creamy (mixture may look slightly curdled).
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    Carefully spread over preserves.
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    Refrigerate about 1 hour or until set.
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    6.
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    Sprinkle powdered sugar over top.
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    For bars, cut into 8 rows by 6 rows.
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    Store covered in refrigerator.