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Ingredients
- 1 (46 oz.) can apricot nectar
- 1 1/2 c. sugar
- 1/2 c. cornstarch
Method
- Mix together and cook until thick and clear.
- Add 1/2 teaspoon almond flavoring.
- Break an angel food cake apart in a 9 x 12-inch pan.
- Pour hot mixture over cake.
- Cool.
- Cover with Cool Whip. Sprinkle with ground pecans or slivered almonds.
- Chill.
- Cut in squares.