Whip the cream with a mixer until stiff peaks form.

Meanwhile, in the microwave the 8 oz of the white chocolate for 10 seconds at a time until melted.

Chop the other 8 oz of white chocolate into chunks

Then using a rubber spatula, gently fold in the can of sweetened condensed milk and melted white chocolate and white chocolate chunks.

In a small bowl, stir together the raspberry jam and warm water until smooth

Layer one third of the whipped cream mixture in the bottom of a 2 quart bowl or pan. Drizzle one third of the raspberry jam and gently swirl with a knife.

Repeat the layers two more time.

Cover tightly with a plastic wrap and freeze for at least 6 hours.