Description
A recipe for Blueberry & Peach Shortcake

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 from concentrate, divided
  
• 1 teaspoon vanilla extract
  
• 1 (6.5-ounce) prepared sponge cake layer
  
• 2 tablespoons sugar
  
• 2 teaspoons cornstarch
  
• 1/4 cup water
  
• 1 cup fresh or frozen blueberries
  
• Sliced peaches

Preparation
Prep Time: 20 minutes Chilling Time: 2 hours

1. In large mixer bowl, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Stir in 1/3 cup lemon juice and vanilla. Spread on cake; chill 2 hours.

2. In small saucepan, mix sugar, cornstarch, water and remaining 1 tablespoon lemon juice. Cook and stir until thickened. Add blueberries; cook until bubbly. Chill 1 hour.

3. Before serving, top cake with peach slices and blueberry sauce. Refrigerate leftovers.

Nutrition
no information available

Serves
Makes 6 to 8 servings

Variations
no information available