Strawberry Shortcake Fudge

Strawberry Shortcake Fudge 2 cups shortbread cookie crumbs 5 Tablespoons butter, melted 3 1/4 cups white chocolate chips, divided 2 Tablespoons butter 1/8 teaspoon salt 1 - 14 ounce can sweetened condensed milk 1 - 7 ounce jar marshmallow cream 2-3 Tablespoons strawberry Jello powder 1/2 teaspoon shortening Line an 8x8 pan with foil or parchment paper. Combine the cookie crumbs and melted butter. Stir until well mixed. Press firmly into the bottom of the prepared pan. In a large sauce combine 3 cups white chocolate chips, butter, salt, and sweetened condensed milk. Stir until melted and smooth. Add the marshmallow cream and Jello powder. Stir until melted and smooth again. Pour the hot fudge on top of the crust. Let set completely in the refrigerator for a few hours. Bring to room temperature before cutting. Cut into 49 squares. Place 1/4 cup white chocolate chips and shortening in microwave safe bowl. Heat for 30 seconds. Stir and repeat until melted and smooth. Spoon into plastic bag and cut off one tip. Drizzle over fudge squares. Top with sprinkles if desired. Store on the counter in a sealed container for up to 5 days.