"96" Apricot Bavarian - cooking recipe

Ingredients

2 (3 oz.) pkg. apricot gelatin
1 1/3 c. boiling water
1 (12 oz.) can apricot nectar
1 angel food cake
1 can apricot halves
2 large cartons Cool Whip

Preparation

Dissolve apricot gelatin in boiling water.
Add nectar.
Let cool.
Break angel food cake into small pieces.
Add 1 1/2 cartons Cool Whip in gelatin mix.
Blend well.
Using 10-inch tube pan, put layer of cake, gelatin mixture and continue, ending with gelatin mix.
Cover and put in refrigerator for at least 6 hours.
Unmold on cake plate and ice with remaining Cool Whip and garnish with halves of apricots.
Serves 12.