Ingredients
2 cans (5-1/2 ounces each) apricot nectar, divided1 package (.3 ounces) sugar-free orange gelatin1 package (1 ounce) sugar-free instant vanilla pudding mix2/3 cup nonfat dry milk powder1 carton (8 ounces) frozen reduced-fat whipped topping, thawed5 cups cubed angel food cake1 can (15 ounces) reduced-sugar apricot halves, drained and sliced
Preparation
In a microwave-safe bowl, microwave 1 cup apricot nectar on high for 50-60 seconds or until hot. Sprinkle gelatin over hot nectar; stir until gelatin is completely dissolved, about 5 minutes. 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. Whisk in cooled gelatin; fold in whipped topping and cake.
Pour into an 11x7-in. dish. Refrigerate for 2-4 hours. Garnish with apricot slices.
