Ingredients for Linda's Macaroon Fruit Casserole
- 1 (20 ounce) can sliced peaches
- 1 (20 ounce) can sliced pears
- 1 (20 ounce) can pineapple chunks
- 1 (15 ounce) can cherry pie filling
- 1 (15 ounce) can apricot halves
- 2 cups macaroons, crushed
- 1/2 cup slivered almonds
- 1/4 cup melted margarine
- 1/4 cup packed light brown sugar
- 1/4 cup fruit juice, reserved from canned fruit
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How to Make Linda's Macaroon Fruit Casserole
- Preheat oven to 350°F (175°C).
- Grease and flour a 13x9 inch baking pan.
- In a large bowl, gently combine 1 (20 ounce) can sliced peaches, 1 (20 ounce) can sliced pears, 1 (20 ounce) can pineapple chunks, 1 (15 ounce) can cherry pie filling, and 1 (15 ounce) can apricot halves. Drain the fruit well, reserving about 1/4 cup of juice.
- Set aside.
- Place 2 cups macaroons in a food processor and pulse until coarsely crushed.
- Sprinkle 2/3 cup of the crushed macaroons evenly over the bottom of the prepared baking dish.
- Top with half of the fruit mixture.
- Repeat layers, ending with the remaining macaroon crumbs.
- Sprinkle 1/2 cup slivered almonds and 1/4 cup packed light brown sugar over the top.
- Cover loosely with aluminum foil.
- Bake for 30 minutes.
- Remove from oven, drizzle with 1/4 cup melted margarine.
- Bake uncovered for 45 minutes, or until the top is bubbly and lightly browned. If the casserole appears to be drying out, drizzle with the reserved fruit juice during baking.
- Let cool slightly before serving warm.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
302g
Fat
14g
Carbs
30g
Recipe Tags (Choose a tag and find related recipes!)
Time To Make Course Main Ingredient Cuisine Preparation Occasion North American For Large Groups Low Protein Healthy Desserts Side Dishes Fruit American Oven Holiday Event Kosher Low Fat Dietary Low Sodium Low Cholesterol Low Saturated Fat Low Calorie Passover Low In Something Equipment Number Of Servings Presentation Served Hot 4 Hours Or Less
