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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 6 |
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This dish is so good in cool weather, especially around the holidays! I do not remember where I got the recipe from, but have made it for the Thanksgiving brunch I have with my in laws for the last 3 years. It is the one leftover they will take home! As usual, easy and delicious. Ingredients:
8 soft coconut macaroons |
1 (16 1/2 ounce) can dark sweet cherries, pitted, drained |
1 (16 ounce) can sliced peaches, drained |
1 (15 1/4 ounce) can pineapple chunks, drained |
1 (17 ounce) can apricot halves, drained |
1 (16 ounce) can pear halves in natural juice, drained |
1 (21 ounce) can cherry pie filling |
1/2 cup brandy |
Directions:
1. If you cannot find coconut macaroons, just toast 1 (7 oz.)or 1 (14 oz) bag of plain coconut, depends on how well you like coconut.
2. Preheat oven to 400 degrees.
3. Crumble macaroons over the bottom of a shallow cookie sheet for about 3 to 4 minutes, till lightly toasted, stirring occasionally.
4. Let cool and sprinkle 1/2 of the macaroons in a lightly greased 2 1/2 quart casserole dish.
5. Layer the remaining ingredients in the order given.
6. Sprinkle the remaining macaroons on top.
7. Cover and refrigerate for 8 hours or overnight.
8. Remove from refrigerator and let stand for 30 minutes.
9. Bake uncovered at 350 degrees for 35-45 minutes or until bubbly.
10. Prep/cook time does not include refrigeration time.
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