Blueberry and Peach Shortcake
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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
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.