Apricot-Angel Dessert - cooking recipe

Ingredients

46 oz. can apricot nectar
1 c. sugar
8 Tbsp. cornstarch
1 small angel food cake
Cool Whip

Preparation

Cook nectar, sugar and cornstarch until thickened; cool. Spread over torn pieces of angel food in a 9 x 13-inch pan.
Top with Cool Whip; refrigerate.
Garnish with sliced almonds.