1 pkg. lemon gelatin
1 1/2 c. apricot nectar
1 tbsp. lemon juice
1 can apricot halves

2:
1/2 c. instant dry milk
1 c. apricot preserves
2 c. angel food pieces
1 sm. container Cool Whip

Dissolve gelatin in 1 cup boiling apricot nectar and juice from can apricots. Stir in remaining nectar and lemon juice. Set aside.

Arrange apricot halves in bottom of loaf pan or compote. Pour 1 cup gelatin mixture over. Chill until partly set. Chill remaining gelatin until thick but not set. Place in a mixing bowl. Add dry milk. Whip at medium speed for 4 minutes, then high speed for 1 minute.

Scatter pieces of angel cake over set portion of gelatin. Top with whipped mixture. Shake down. Chill. Unmold and cover with Cool Whip.