Lemon-Ginger Trifle with Apricots

Name: Lemon-Ginger Trifle with Apricots
Prep time: 30 min
Total time: 6 h 30 min
Yield: 8
Ingredients: 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 or spread; 1 1/2 teaspoons grated gingerroot or 1/2 teaspoon ground ginger; 2 cups Cool Whip fat-free frozen whipped topping, thawed (from 8-ounce container); 8 cups 1-inch cubes angel food cake; 6 large apricots, thinly sliced

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By Betty Crocker Kitchens

Updated May 18, 2016

Lemon-Ginger Trifle with Apricots

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Prep Time 30 min
Total 6 hr 30 min
Servings 8
Ingredients 11

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Ingredients

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 or spread
1 1/2 teaspoons grated gingerroot or 1/2 teaspoon ground ginger
2 cups Cool Whip fat-free frozen whipped topping, thawed (from 8-ounce container)
8 cups 1-inch cubes angel food cake
6 large apricots, thinly sliced

Instructions

Step
1

In 2-quart saucepan, mix sugar, cornstarch and salt. 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.
Step
2

In large bowl, gently stir sugar mixture into whipped topping.
Step
3

In large clear glass bowl, place one-third of the cake cubes. Spread one-third of the lemon mixture over cake cubes. Top with one-third of the apricots. Repeat twice. Cover and refrigerate 2 hours but no longer than 8 hours.