20-25 macaroons
4 c. chopped fruit (pineapple, pears, black cherries, peaches, apricots)
1/2 c. toasted almonds
1/4 c. brown sugar
1/4 c. melted butter
1/2 c. sherry

Crushed macaroons should be placed in 2 1/2 quart casserole. Layer, starting with crumbs and ending with crumbs. Sprinkle with almonds, sugar, butter and sherry. Bake 30 minutes at 325 to 350 degrees.