Lemon Ginger Trifle Wapricots

Serving Size : 8
Ingredients

for prepare Lemon Ginger Trifle Wapricots

:

Amount	Measure	Ingredient - Preparation Method
3/4	cup	sugar
2	tablespoons	cornstarch
1/4	teaspoon	salt
1 1/4	cups	water
1	teaspoon	grated lemon peel
1/4	cup	lemon juice
2	teaspoons	margarine
1 1/2	teaspoons	grated gingerroot or
1/2	teaspoon	ground ginger
1/2	package	whipped - (2.8-ounce size)
topping mix1 envelope lemon ginger trifle wapricots
8	cups	- Ґ
1	1 inch cubes	angel food cake
6	large	apricots - thinly sliced*
*Substitute lemon ginger trifle wapricots
1	can	apricots in juice - (16 ounces)

A 7-inch angel food cake loaf yields about 6 cups of cake cubes; a 7-1/2-inch ring yields about 11 cups. Mix sugar, cornstarch and salt in 2-quart saucepan. Gradually stir in water. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute; remove from heat. Stir in lemon peel, lemon juice, margarine and gingerroot. Press plastic wrap or waxed paper onto surface. Refrigerate about 4 hours or until chilled. Prepare whipped topping mix as directed on package--except use skim milk. Reserve 3/4 cup whipped topping. Fold lemon mixture into remaining whipped topping. Place 1/3 of the cake cubes in large clear glass bowl. Spread 1/3 of the lemon mixture over cake cubes. Top with 1/3 of the apricots. Repeat twice. Spread reserved whipped topping over top. Garnish with lemon curls if desired. Cover and refrigerate up to 8 hours. 8 SERVINGS (ABOUT 1 CUP EACH). MICROWAVE DIRECTIONS: Decrease water to 1 cup. Mix sugar, cornstarch and salt in 4-cup microwavable uncovered on high 3 to 4 minutes, stirring every minute, until boiling. Continue as directed.

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