Lemon-Raspberry Cream Bars

Heat oven 350°F (325°F for dark or nonstick pan). Grease bottom only of 15x10x1-inch pan.

In large bowl, mix cake mix, butter and eggs with spoon until well blended. With floured fingers, press evenly in pan.

Bake 14 to 18 minutes or until light golden brown and toothpick inserted in center comes out clean. Cool 5 minutes. Spread evenly with preserves. Cool 30 minutes.

In medium bowl, beat cream cheese and milk with electric mixer on medium speed until smooth; set aside.

In 1-quart saucepan, melt white chocolate over low heat, stirring frequently. Add warm melted white chocolate to cream cheese mixture; beat on medium speed until creamy (mixture may look slightly curdled). Carefully spread over preserves. Refrigerate about 1 hour or until set.

Sprinkle powdered sugar over top. For bars, cut into 8 rows by 6 rows. Store covered in refrigerator.