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

Crumble macaroon in bottom of 12-quart casserole dish. Layer fruit with cherry pie filling, topping with pie filling. Pour brandy over fruit. Top with macaroons. Bake, uncovered, at 350 degrees for 35 to 40 minutes or until macaroons brown and sauce bubbles. Yield: 10-12 servings. Serve with dinner!