Tuxedo Brownies

This is a Pampered Chef recipe that I have made every summer for several years; sometimes 2 or 3 times.  It's the most delicious dessert ever.

 
Tuxedo Brownies
1 pkg (21-oz) brownie mix  (I like Betty Crocker Fudge)
1/2 cup seedless (or not) raspberry jam
2 cups fresh raspberries, or frozen whole raspberries without syrup, thawed & drained
3 squares (1-oz each) white chocolate, melted and cooled slightly
2 (8-oz) packages cream cheese
1/2 cup powdered sugar
1/4 cup milk
1 (8-oz) container frozen whipped topping, thawed
Pre heat oven to 350 degrees.  Lightly spray bottom of 9x13" pan with vegetable oil spray.  Prepare & bake brownie mix according to package directions.  Cool completely. 
Spread jam onto brownie.  Arrange the raspberries evenly over jam. 
Microwave white chocolate on HIGH for 1 minute; stir.  Microwave  an additional 30 seconds or until chocolate is completely melted when stirred; cool slightly. 
Meanwhile, combine cream cheese and powdered sugar; mix well.  Gradually whisk in melted chocolate and milk.  Fold in whipped topping; spread carefully over raspberries.
Refrigerate 1 hour or until firm.    Store, covered, in the refrigerator.