Blueberry and Peach Shortcake

  • Servings: servings
  • Serving Size: 8
  • Nutrition: See Below
  • Prep Time: 15 Minutes
  • Cook Time: 0 Minutes

Ingredients

  • 1 (8 oz.) package cream cheese, softened
  • 1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
  • 1/3 cup lemon juice plus 1 tbsp., divided
  • 1 teaspoon vanilla extract
  • 1 (6.5 oz.) 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

Instructions

  • BEAT cream cheese until fluffy in large bowl. Add sweetened condensed milk gradually until smooth. Stir in 1/3 cup lemon juice and vanilla. Spread on cake; chill.
  • MIX sugar, cornstarch, water and remaining 1 tablespoon lemon juice in small saucepan. Cook and stir until thickened. Add blueberries; cook until bubbly. Chill.
  • TOP cake with peach slices and blueberry sauce before serving.
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