This would be a good dessert for Easter. It can be made the day before also.

Angel Food Apricot Nectar Dessert

1 angel food cake broken into pieces
1 large can of apricot nectar
1/2 c. cornstarch
1 1/2 c. sugar
1 carton of cool whip (for topping)

Break cake into a 10 x13 pyrex dish. Set aside.

Cook nectar, cornstarch, and sugar until it comes to a boil and thickens. Cool 10 minutes at room temperature. Pour over cake. Refrigerate 4 hours or overnight. Top with cool whip. You can add chopped pecans on top.