Author :: Mrs Liz
Category :: Sweets For The Sweet
Ingredients ::
- 1 package white angel food cake mix
- 1 package (8 ounces) dried apricots, finely chopped
- 1/2 cup sugar
- 2 cups water
- 1 envelope unflavored gelatin
- 1/2 cup cold water
- 1/4 cup lemon juice
- Garnish with slivered almonds if desired
Makes: 6 servings.
Note:
High Altitude Directions (3500 to 6500 feet): Bake and cool cake as directed in high altitude directions on package. Continue as directed in recipe
Bake and cool cake as directed on package. Cut cake vertically into halves. Freeze one half for future use.
Cut other half of cake into about 3/4-inch cubes.
Heat apricots, sugar and 2 cups water to boiling in 2-quart saucepan over medium heat, stirring occasionally; reduce heat. Simmer uncovered until apricots are tender, about 10 minutes. Cool slightly. Pour into blender container. Cover and blend on medium speed, stopping blender frequently to scrape sides, until smooth, about 2 minutes.
Sprinkle gelatin on 1/2 cup cold water in 2-quart saucepan to soften; heat over low heat, stirring constantly, until gelatin is dissolved. Stir into the apricot mixture and lemon juice. Heat to boiling, stirring constantly; cool.
Alternate layers of cake cubes and apricot mixture into parfait glasses or dessert dishes. Refrigerate until chilled, at least 2 hours.
Garnish with slivered almonds if desired.
View Recipe