Linda'S Macaroon Fruit Casserole - cooking recipe

Ingredients

3 (29 ounce) cans sliced peaches, drained
3 (29 ounce) cans pears, drained and sliced
3 (20 ounce) cans pineapple chunks, drained
16 ounces frozen pitted cherries, thawed
16 ounces dried apricots
12 ounces macaroons
1/2 cup slivered almonds
5 tablespoons margarine, melted
1/2 cup brown sugar

Preparation

Preheat oven to 350 degrees.
Spray a 13 x 9 baking pan with cooking spray.
In a large bowl gently mix peaches, pears, pineapple, cherries and apricots.
Set aside.
Place macaroons in food processor and crush coarsely(may need to do this in 2 batches).
Spread 1/3 crumbs evenly over the bottom of the baking dish.
Top with 1/2 of the fruit.
Repeat layers ending with macaroon crumbs.
Scatter slivered almonds and brown sugar over the top.
Cover loosely with aluminum foil.
Bake for 30 minutes.
Remove from oven.
Drizzle melted margarine on top.
Bake uncovered for 45 minutes or until top is bubbly and lightly brown.
Serve warm.