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Apricot Angel Dessert Recipe


By: Diane cook
   
Recipe Categories: Dessert Recipes   |   Member Recipes
 
Ingredients
  14  ounce store-bought angel food cake, cubed  
  15-1/4  ounce can apricots, drained and diced  
  1/2  cup sugar  
  3  tablespoons cornstarch  
  3  cups apricot nectar  
  1  package sugar-free orange gelatin  
  8  ounce container frozen whipped topping, thawed  
 
Instructions
 
  1. Place cake in ungreased 13"x9" pan and top with diced apricots.

 
  2. In a sauce pan, combine sugar, cornstarch, and nectar until smooth. Bring to a boil; cook 2 minutes until thickened. Remove from heat and stir in gelatin. Pour over cake, cover and chill 3 hours or until set. Top with whipped topping.

 
   


 
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