Ingredients
3/4
cup sugar
2
tablespoons cornstarch
1/4
teaspoon salt
1 1/4
cups water
1
teaspoon grated lemon peel
1/4
cup lemon juice
2
teaspoons margarine or spread
1 1/2
teaspoons grated gingerroot or 1/2 teaspoon ground ginger
2
cups Cool Whip fat-free frozen whipped topping, thawed (from 8-ounce container)
8
cups 1-inch cubes angel food cake
6
large apricots, thinly sliced
Preparation
In 2-quart saucepan, mix sugar, cornstarch and salt. Gradually stir in water. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute; remove from heat. Stir in lemon peel, lemon juice, margarine and gingerroot. Press plastic wrap or waxed paper onto surface. Refrigerate about 4 hours or until chilled.
In large bowl, gently stir sugar mixture into whipped topping.
In large clear glass bowl, place one-third of the cake cubes. Spread one-third of the lemon mixture over cake cubes. Top with one-third of the apricots. Repeat twice. Cover and refrigerate 2 hours but no longer than 8 hours.
