Angel Food Apricot Dessert - cooking recipe

Ingredients

1 large angel food cake
1 large can (46 oz.) apricot nectar
1 1/2 c. sugar
7 Tbsp. cornstarch
Cool Whip
chopped nuts

Preparation

Cut angel food cake in squares. Put in a 13 x 9-inch pan. Cook the apricot nectar, sugar and cornstarch until thick and clear, then spread over cubed cake when it has cooled.
Cool in refrigerator.
Top with Cool Whip and sprinkle with nuts.
Yields 12 large servings.