Apricot Angel Dessert
1 one-step angel food cake, baked
46 oz. apricot nectar
1 envelope Knox gelatin
1 tbs. lemon juice
1½ cups sugar
6-7 tbs. cornstarch
8 oz. cream cheese, softened
3/4 cup powdered sugar
8 oz. whipped topping
Tear cake into pieces and layer in
bottom of glass bowl. Dissolve gelatin
in nectar. Combine nectar with lemon,
sugar and cornstarch; heat until
thickened; let cool. Pour over cake
pieces. Combine cream cheese with
powdered sugar until smooth; fold in
whipped topping. Spread on top of
dessert and chill.
JL in South Jersey
http://www.nancyskitchen
