1 tub (ounces) frozen reduced fat whipped topping, thawed
1 loaf (5 ounces) angel food cake, cubed
1 can (15 ounces) unsweetened apricot halves, drained and sliced
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Let's Make It
In a microwave-safe bowl, microwave 1 cup apricot nectar on high for 50-60 seconds or until hot. Dissolve gelatin in hot nectar. Set aside to cool.
In a large bowl, combine remaining apricot nectar and enough water to measure 1-1/4 cups. Whisk in pudding mix and milk powder for 1-2 minutes. Let stand for 2 minutes or until soft-set. Whisk in cooled gelatin. Fold in whipped topping and cake.
Pour into an 11-in x 7-inch dish. Refrigerate for 2-4 hours. Garnish with apricot slices.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.