The recipe comes from Sue A. Mertens Minick from Hazelwood, MO. She actually found this site on the internet! And yes, she is family 🙂
This recipe uses a prepared angel food cake and apricot nectar.
- 46 ounce Apricot Nectar
- 1 1/2 cups sugar
- 1/2 cup cornstarch
- 1/2 cup Lemon Juice
- 1 Angel Food Cake
- 12 ounces Coo whip
Cook until thickened Apricot Nectar, sugar, and cornstarch. Allow to cool, and add lemon juice. Break an angel food cake into pieces and put in a 9 x 13-inch pan. Pour sauce over cake and refrigerate overnight. Top with Cool Whip before serving, or serve Cool Whip on the side.