Blueberry And Peach Shortcake - cooking recipe

Ingredients

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

Preparation

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