1 white angel food cake, break into pieces

TOPPING:

1 lg. can (46 oz.) apricot nectar
1 1/2 c. sugar
7 tbsp. cornstarch

Break angel food cake into 9 x 13 inch pan. Cook nectar, sugar and cornstarch until thick; pour over cake. Cool. Keep refrigerated overnight or several hours before serving. Top with Cool Whip.