Peach Shortcakes

• 1 cup flour
• 1/4 cup plus 2 tsp. sugar, divided
• 2 tsp. CALUMET Baking Powder
• 1/2 tsp. lemon zest Safeway 4 ct For $5.00 thru 02/09
• 4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
• 1/3 cup plus 1 Tbsp. milk, divided
• 3 large fresh peaches (1-1/4 lb.), sliced
• 1-1/2 Tbsp. lemon juice Safeway 4 ct For $5.00 thru 02/09
• 1 cup thawed COOL WHIP Whipped Topping

1. Heat oven to 425 degrees F.
2. Mix flour, 2 Tbsp.
3. sugar, baking powder and zest in large bowl.
4. Cut in cream cheese with 2 knives or pastry blender until mixture resembles coarse crumbs.
5. Stir in 1/3 cup milk until mixture forms dough.
6. Use floured hands to divide dough into 8 pieces; shape each into ball.
7. Place, 3 inches apart, on baking sheet sprayed with cooking spray; flatten to 1/2-inch thickness.
8. Brush tops lightly with remaining milk; sprinkle with 2 tsp.
9. of the remaining sugar.
10. Bake 12 to 15 min.
11. or until golden brown.
12. Meanwhile, combine peaches, remaining sugar and lemon juice.
13. Cool shortcakes slightly; split in half.
14. Fill with peach mixture and COOL WHIP just before serving.

flour, sugar, baking powder, lemon zest, philadelphia cream cheese, milk, peaches, lemon juice

Taken from www.kraftrecipes.com/recipes/peach-shortcakes-117981.aspx (may not work)