1 pkg. (11 oz.) frozen pound cake, thawed
1/4 c. (1/2 stick) butter, melted
2 c. milk
1 pkg. (3 oz.) cream cheese, softened
1/2 c. sugar
1 tsp. vanilla extract
3 lg. eggs
1 c. frozen or fresh blueberries
1 can (1 lb.) peach slices, drained

1. Preheat broiler; cut pound cake crosswise into 1/4 inch thick slices. Place on baking sheet; brush tops with butter. Broil, 4 inches from heat, until lightly golden; set aside to cool.

2. Lightly butter microwave-safe 12x7 inch (2 quart) casserole. In 2 cup glass measuring cup, microwave milk on HIGH 6 minutes or just until boiling. In medium bowl, beat cream cheese, sugar and vanilla until smooth. Beat in eggs; gradually stir in hot milk.

3. Place half of blueberries and peach slices in prepared pan. Pour milk mixture over fruit. Gently place pound cake, toasted side up, in milk mixture; arrange remaining fruit on top. Microwave on HIGH 4 to 6 minutes, rotating a quarter turn after 2 minutes. Microwave on MEDIUM 8 to 10 minutes, or until just set, rotating as above. Let stand 30 minutes; refrigerate until chilled. Makes 6 to 8 servings.