Add flour, baking powder and salt.

Sprinkle the clean countertop with flour. Scoop balls of dough, about 2.5 teaspoons and roll lightly the flour. Spray a measuring cup with cooking spray and press the ball flat, until it is thin and about 3 inches in diameter. Lay the dough over an upside mini muffin pan, and press lightly to conform to the cut.

Bake shells until edges are very barely golden brown, about 12 minutes. Refrigerate or freeze until ready to fill and serve.

In the bowl of a stand mixer or a large bowl with a hand mixer, whip 3/4 cream with 2 tbsp powdered sugar, until stiff peaks form. Place into a bowl.

In the stand mixer, beat the cream cheese until smooth but still cool. Mix in the remaining 3/4 c cream and 3/4 c milk until fully blended and smooth.

Gradually add the pudding mix, mixing slowly at first. Increase speed and beat until fluffy. Fold in whipped cream. Refrigerate until ready to fill shells.

Stir together boiling water, jello, and apple juice concentrate until jello is fully dissolved. Stir in 5 cups raspberries until raspberries are thawed. Refrigerate until soft set.

Spoon white chocolate cream mixture into shells. Top with raspberry topping. Serve immediately.