1 (46 oz.) can apricot nectar
1 angel food cake
1 1/4 c. sugar
3 tbsp. lemon juice
1/2 c. plus 2 tbsp. cornstarch, thinned with sm. amount of water

Heat above ingredients until thick. Break an angel food cake into pieces in a 9x13 inch pan. Pour cooled nectar over cake and refrigerate. Top with whipped cream and toasted almonds or pecans.