4 Ingredient Layered Apricot Angel Food Cake Recipes

APRICOT NECTAR DESSERT

Steps:

• Line a greased 9x12 inch pan with chunks of angel food cake.
• Cook apricot nectar, corn starch, and sugar until thick.
• Pour sauce over angel food cake.
• Cool in refrigerator.
• Spread whipped topping over cake.
• Sprinkle with chopped walnuts and refrigerate until ready to serve.

LAYERED APRICOT DELIGHT

Steps:

• Preheat oven to 350 degrees.
• In a medium bowl beat flour and butter until blended.
• Stir in walnuts.
• Spread mixture into bottom of a greased 9 x 13-inch baking dish.
• Bake 25 minutes or until golden brown.
• cool in dish on a wire rack.
• In a medium saucepan, combine granulated sugar, cornstarch and gelatin.
• Reserving juice, drain and slice apricots.
• Add enough water to reserved apricot juice to make 1 3/4 cups.
• Stir juice mixture into sugar mixture.
• Stirring constantly, cook over medium heat until mixture thickens and becomes clear (about 26 minutes).
• Cool to room temperature.
• Stir apricots into gelatin mixture.
• In a medium bowl, beat cream cheese, confectioners sugar, and vanilla until fluffy.
• Fold in whipped cream.
• Spread cream cheese mixture over cooled crust.
• Spoon apricot mixture over cream cheese layer.
• Cover and chill 4 hours or until set.
• To serve, cut into 3-inch squares.
• Store in an airtight container in refrigerator.

ANGEL FOOD CAKE DESSERT

Steps:

• Cube cake.
• Mix cheese and yogourt together.
• Prepare your choice of fruit (strawberries, cherries, peaches, raspberries etc.).
• Layer cake in glass bowl.
• Next layer is cheese and yogourt.
• Layer fruit.
• Repeat each layer.
• Top with fat free or low fat yogourt or Cool Whip.