Apricot Ambrosia - cooking recipe

Ingredients

1 1/2 c. sugar
7 Tbsp. cornstarch
1 (46 oz.) apricot nectar
1 (28 oz.) apricot halves
1 c. pecan pieces
1 angel food cake
1 (8 oz.) Cool Whip (extra creamy)

Preparation

Combine sugar and cornstarch in a 2-quart saucepan.
Stir in apricot nectar gradually.
Bring to a boil over medium heat, stirring constantly.
Cook until mixture is thickened and clear, stirring constantly. Remove from heat.
Drain apricots, reserve 12 halves for decoration and chop remaining apricots.
Stir chopped apricots into cooked mixture. Add pecans.
Tear cake into bite-sized pieces.
Add to cooked mixture.
Pour into a 9 x 13-inch dish.
Refrigerate overnight.
Top each serving with Cool Whip.
Place reserved apricot half, cut side down, on each. Yields 12 servings.