8 soft coconut macaroons
1 (16 1/2 oz.) can dark sweet cherries, drained
1 (16 oz.) can sliced peaches, drained
1 (15 1/4 oz.) can pineapple chunks, drained
1 (17 oz.) can apricot halves, drained
1 (16 oz.) can pear halves, drained
1 (21 oz.) can cherry pie filling
1/2 c. brandy

Crumble macaroons in shallow pan. Bake at 400 degrees for 3 to 4 minutes or until lightly toasted. Cool. Sprinkle 1/2 amount in 2 1/2 quart casserole. Layer remaining ingredients in order given. Sprinkle remaining macaroons on top. Cover and refrigerate 8 hours. Remove from refrigerator. Let stand 30 minutes. Bake, uncovered, 35 to 40 minutes or until bubbly. Yields 8 to 10 servings.