Lemon-Raspberry Cream Bars

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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.

No additional tips available.