1 (8 oz.) pkg. cream cheese, softened
1 (14 oz.) can sweetened condensed milk (NOT evaporated milk)
1/3 c. plus 1 tbsp. 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 med. peaches, peeled, seeded and sliced

In large mixer bowl, beat cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Stir in 1/3 cup lemon juice. Cook and stir until thickened. Add blueberries; cook until bubbly. Chill. Before serving, top cake with peach slices and blueberry sauce. Refrigerate leftovers. Makes 6 to 8 servings.