Apricot Ambrosia

1. 1

   Combine sugar and cornstarch in a 2-quart saucepan.

2. 2

   Stir in apricot nectar gradually.

3. 3

   Bring to a boil over medium heat, stirring constantly.

4. 4

   Cook until mixture is thickened and clear, stirring constantly. Remove from heat.

5. 5

   Drain apricots, reserve 12 halves for decoration and chop remaining apricots.

6. 6

   Stir chopped apricots into cooked mixture. Add pecans.

7. 7

   Tear cake into bite-sized pieces.

8. 8

   Add to cooked mixture.

9. 9

   Pour into a 9 x 13-inch dish.

10. 10

    Refrigerate overnight.

11. 11

    Top each serving with Cool Whip.

12. 12

    Place reserved apricot half, cut side down, on each. Yields 12 servings.

* Per serving · 4 servings · Values may vary.

No additional tips available.