Luscious Lemon Apricot Trifle

• 34 cup sugar
• 2 tablespoons cornstarch
• 14 teaspoon salt
• 1 14 cups water
• 1 teaspoon lemon zest, grated
• 14 cup fresh lemon juice
• 2 teaspoons butter or 2 teaspoons margarine
• 0.5 (1 1/2 ounce) package whipped dessert topping mix (1 envelope)
• 8 cups cubed angel food cake (1 inch cubes)
• 1 (16 ounce) can apricots, well drained and sliced thinly

1. Mix sugar, cornstarch and salt in saucepan.
2. Gradually stir in water.
3. Cook over medium heat, stirring constantly until mixture thickens and boils.
4. Boil and stir for 1 minute and remove from heat.
5. Stir in lemon peel, juice and butter or margarine.
6. Press waxed paper on surface of lemon mixture to prevent skin from forming.
7. Refrigerate for about 4 hours or until chilled.
8. Prepare whipped topping mix as directed on package.
9. Put aside 3/4 cup of whipped topping for garnish.
10. Fold remaining whipped topping into lemon mixture.
11. In a glass bowl layer 1/3 of the cake cubes, then 1/3 of the lemon mixture and 1/3 of the apricots.
12. Repeat twice more.
13. Decorate with remaining whipped topping.

sugar, cornstarch, salt, water, lemon zest, lemon juice, butter, cubed angel food cake

Taken from www.food.com/recipe/luscious-lemon-apricot-trifle-28096 (may not work)