1 lg. angel food cake
46 oz. can apricot nectar
1 container frozen dessert topping, thawed, approx. 3 c. whipped topping
2/3 c. sugar
7 tbsp. cornstarch

Break cake into small pieces and set aside in a large glass bowl. Mix sugar and cornstarch. Heat nectar until almost boiling. Add sugar and stir until thickened. Cool slightly before pouring over cake. Fold in whipped topping and chill until serving time.