Preheat oven to 375 degrees. In a bowl combine flour and powdered sugar. Cut in butter; mix well. Press mixture into a 9 inch square baking dish. Bake for 15-17 minutes or until lightly brown. Allow to cool completely.
Spread jam evenly over cooled crust.
In a separate bowl, beat cream cheese and milk together until smooth; set aside.
In a small saucepan over low heat, melt the white chocolate chips and add to the cream cheese mixture; beat until smooth. Spread evenly over raspberry mixture. Refrigerate for at least 2 hours.
Cut chocolate squares into small pieces and melt with shortening in a small saucepan over low heat, stirring constantly. Spread over white chocolate layer. Cool completely before cutting into small squares. Store in the fridge.