Peach Shortcakes

Ingredients:
1 c. flour
1/4 c. plus 2 tsp. sugar, divided
2 tsp. CALUMET Baking Powder
1/2 tsp. lemon zest
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
1/3 c. plus 1 Tbsp. milk, divided
3 large fresh peaches (1-1/4 lb.), sliced
1 1/2 Tbsp. lemon juice
1 c. thawed COOL WHIP Whipped Topping

Directions:
Heat oven to 425 degrees.  Mis flour, 2 Tbsp. sugar, baking powder and zest in large bowl. Cut in cream cheese with 2 knives or pastry blender until mixture resembles coarse crumbs. Stir in 1/3 cup milk until mixture forms dough.  Use floured hands to divide dough into 8 pieces; shape each into ball. Place, 3 inches apart, on baking sheet sprayed with cooking spray; flatten to 1/2-inch thickness. Brush tops lightly with remaining milk; sprinkle with 2 tsp. of the remaining sugar.

Bake 12 to 15 min. or until golden brown. Meanwhile, combine peaches, remaining sugar and lemon juice.  Cool shortcakes slightly; split in half. Fill with peach mixture and cool whip just before serving.