Apricot Dessert - cooking recipe

Ingredients

1 large angel food cake
1 large can apricot nectar
8 Tbsp. cornstarch
1 1/2 c. sugar
2 Tbsp. lemon juice

Preparation

Mix sugar mixture with some of the cold nectar.
Heat rest of nectar to boiling.
Add lemon juice.
Add boiling nectar to cold mixture.
Cook until clear and thick.
Pour 1/2 of this over 1/2 angel food cake broken into bite-size pieces over bottom of 13 x 9-inch buttered pan.
Cover with rest of angel cake bits and then pour rest of nectar mixture over this.
Chill overnight and serve with whipped cream or substitute.