White Chocolate Raspberry Truffle

1 - 8 oz. package cream cheese, softened
3 cups cold milk
2 pkgs. Debbie's White Chocolate Raspberry Cheesecake Dip Mix
2 pkgs. (3 oz. each) ladyfingers, split
1 - 8 oz. container frozen whipped topping, thawed
2 pints fresh raspberries, rinsed and drained well
2 squares white chocolate, grated

BEAT cream cheese in large bowl with mixer until creamy. Gradually add milk, beating until well blended. Add White Chocolate Raspberry Cheesecake Dip Mix; beat on low speed 1 min. or until well blended.

COVER bottom of 13x9-inch pan with half the ladyfingers; top with layers of half each of the creamy mixture, whipped topping and berries. Repeat all layers.

REFRIGERATE 3 hours. Sprinkle with chocolate