Set oven to 375.
2 cups flour
1 cup margarine
1/2 cup powdered sugar.
Press into 9x13 pan. Bake for 15-17 minutes or until edges are slightly brown.
Immediately spread approximately 1 cup raspberry jam over crust and let cool.
6 oz. cream cheese, softened
2 Tbsp. milk
Add 8 oz. white baking chocolate (or vanilla milk chips)
Mix until smooth
Spread over raspberry layer and refrigerate.
Top with 4 oz. semi-sweet baking chocolate (again, choc. chips okay) and 2 Tbsp. shortening. Melt together and spread on white chocolate layer. Chill.
*It's easiest to rotate the pan to spread the chocolate - if you try to spread it with a spatula it mixes with the white.