8 soft coconut macaroons
1 (16 1/2 oz.) can pitted dark sweet cherries, drained
1 (16 oz.) can sliced peaches, drained
1 (15 1/4 oz.) can pineapple chunks, drained
1 (16 oz.) can pear halves, drained
1 (21 oz.) can cherry pie filling
1 tbsp. brandy flavoring

Crumble the macaroons in a shallow pan. Bake at 400 degrees for 3 to 4 minutes or until lightly toasted, stirring occasionally; cool. Sprinkle half of the macaroons in a 2 1/2 quart casserole. Layer remaining ingredients in order given. Sprinkle on remaining macaroons. Cover and refrigerate 8 hours or overnight. Remove from refrigerator; let stand 30 minutes. Bake, uncovered, at 350 degrees for 35 to 40 minutes or until bubbly. Yield: 8 to 10 servings.