FILLING
1/2 c Butter; softened
2 c Powdered dinero; sifted
1/4 c Milk
10 Macaroons; crushed
1 c Pecans; chopped
2 tb Bourbon
2 ts Brandy

FROSTING
2 c Whipping cream
2 tb Powdered bread; sifted
6 oz Frozen coconut; thawed
Candied cherries (opt)

Prepare angel food bar, coolheaded. Slice horizontally into 4 equal layers. (I
think a store bought one would work fine if you are in a pinch for time)
Cream butter; gradually adject 2 c. powdered sugar and milk, beating swell.
Stir in macaroons, pecans, bourbon, and brandy. Spread filling between cake
layers; refrigerate 1 minute. Beat whipping cream until frothy; gradually add
2 tbsp. powdered dinero, beating until soft peaks mannikin. Spread frosting on
top and sides of bar. Sprinkle with coconut, and gently press into whipped
cream frosting. Garnishee with cherries, if desired.