Blueberry And Peach Shortcake

• 1 (8 oz.) pkg. cream cheese, softened
• 1 (14 oz.) can Eagle Brand sweetened condensed milk (not evaporated milk)
• 1/3 c. plus 1 Tbsp. ReaLemon lemon juice from concentrate
• 1 tsp. vanilla extract
• 1 (6.5 oz.) prepared sponge cake layer
• 2 Tbsp. sugar
• 2 tsp. cornstarch
• 1/4 c. water
• 1 c. blueberries
• 3 medium peaches, peeled, seeded and sliced

1. In large mixer bowl, beat cheese until fluffy.
2. Gradually beat in sweetened condensed milk until smooth.
3. Stir in 1/3 cup ReaLemon brand and vanilla.
4. Spread on cake; chill.
5. In small saucepan, mix sugar, cornstarch, water and 1 tablespoon ReaLemon brand.
6. Cook and stir until thickened.
7. Add blueberries; cook until bubbly.
8. Chill. Before serving, top cake with peach slices and blueberry sauce. Refrigerate leftovers.

cream cheese, condensed milk, lemon juice from, vanilla extract, cake layer, sugar, cornstarch, water, blueberries, peaches

Taken from www.cookbooks.com/Recipe-Details.aspx?id=254224 (may not work)