Apricot Delight

5 from 2 votes

Our apricot delight is a delicious combination of light, airy angel food cake, apricot jello, and whipped cream, with sweet bites of apricot scattered throughout.

Prep Time20

Chill Time4

Total Time4 20

Course: Dessert

Cuisine: American

Keyword: Apricot Delight Recipe

Servings:

Calories: 629kcal

Ingredients

3 ounces apricot gelatin
1 cup boiling water
30 ounces apricot halves
14 to 16 ounces Angel food cake full size,
16 ounces Cool Whip, divided in half and thawed

Instructions

In a large mixing bowl, combine apricot gelatin and 1 cup of boiling water. Stir until the gelatin is fully dissolved.
Open the cans of apricots. Drain the juice from the apricots, measuring 1 cup of the juice/syrup to reserve. Discard the remaining juices.
Stir the cup of reserved juice into the gelatin mixture and set aside to cool to room temperature.
Meanwhile, slice the angel food cake into 1-inch cubes.
Chop the apricots into small pieces and stir them into the cooling gelatin mixture.
When the gelatin mixture has cooled, stir in 8 ounces of thawed Cool Whip.
Gently stir the angel food cake pieces into the mixture until evenly combined.
Transfer the mixture to a 9x13 baking dish and smooth the top slightly. Top with the remaining 8 ounces of Cool Whip.
Cover with plastic wrap and refrigerate for a minimum of 4 hours or up to overnight.
Slice into pieces and serve. Garnish with additional apricot halves, if desired.

Notes

If you are baking the cake yourself for this recipe, make sure to let it cool to room temperature before cutting it, so that it doesn’t make the other ingredients too warm.
It’s highly recommended to make this delicious dessert a day ahead of time and refrigerate it overnight. This will allow it to thicken and make it easier to cut into slices.
A serrated knife works well to slice the angel food cake. Angel food cake tends to be very airy and sticky.

Nutrition