1 (46 oz.) can apricot nectar
1 cup sugar
7 tbsp. cornstarch
1 large angel food cake
1 (12 oz.) tub Cool Whip

Mix apricot nectar, sugar and cornstarch in 2-quart saucepan. Bring to a boil, stirring constantly. Cool.

In a 9x13-inch pan or casserole, break up cake into bite-size pieces. Cover bottom completely. Pour apricot mixture over cake. Refrigerate several hours or overnight. Ice with Cool Whip. Refrigerate. Serves 12.