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Blueberry & Peach Shortcake




Source of Recipe


EAGLE BRAND®


List of Ingredients




1 (8-ounce) package cream cheese, softened
1 (14-ounce) can EAGLE BRAND® Sweetened Condensed Milk (NOT evaporated milk)
1/3 cup plus 1 tablespoon lemon juice
1 teaspoon vanilla extract
1 (6.5-ounce) prepared sponge cake layer or 18 dessert cake shells
1/4 cup sugar
1 tablespoon cornstarch
1/2 cup water
1 cup fresh or frozen blueberries
Sliced peaches


Recipe



In large bowl, beat cream cheese until fluffy. Gradually combine EAGLE BRAND® until smooth. Stir in 1/3 cup lemon juice and vanilla. Spread on cake; chill.
In small saucepan, mix sugar, cornstarch, water and remaining 1 tablespoon lemon juice. Cook and stir until thickened. Add blueberries; cook until bubbly. Chill.
Before serving, top cake with peach slices and Blueberry Sauce. Store leftovers covered in refrigerator.