Tangy Apricot Parfaits

Name: Tangy Apricot Parfaits
Total time: 1800 s
Yield: 10 servings
Cuisine: American
Ingredients: 1 box Angel food cake mix; 3/4 cup coarsely crushed Wheaties or Total cereal (about 1 1/2 cups uncrushed); 1/2 tsp ground cinnamon; 8 oz dried apricots, finely chopped; 1/2 cup sugar substitute, such as splenda (can also use reg sugar); 2 cup water; 1 envelope unflavored gelatin; 1/2 cup cold water; 1/4 cup lemon juice; 16 oz Cool whip

Stephanie Goldman @cook_3867977

Burns Flat, Oklahoma

Delish!

Tangy Apricot Parfaits

Share its first Cooksnap!

Stephanie Goldman @cook_3867977

Delish!

Ingredients

30 mins

10 servings

1 boxAngel food cake mix
3/4 cupcoarsely crushed Wheaties or Total cereal (about 1 1/2 cups uncrushed)
1/2 tspground cinnamon
8 ozdried apricots, finely chopped
1/2 cupsugar substitute, such as splenda (can also use reg sugar)
2 cupwater
1 envelopeunflavored gelatin
1/2 cupcold water
1/4 cuplemon juice
16 ozCool whip

Cooking Instructions

30 mins

1

Mix cake mix according to box directions, except stir in crushed cereal & cinnamon. Bake & cool according to package directions. Freeze half for future use. Cut other half into 3/4 inch cubes.
2

Heat apricots, sugar substitute, & 2 cups water to boiling in 2 qt saucepan over medium heat, stirring occasionally; reduce heat. Simm er uncovered until apricots are tender, about 10 minutes. Cool slightly.
3

Pour apricot mixture into blender container. Cover & blend on medium speed, stopping blender frequently to scrape sides, until smooth, about 2 minutes.
4

Sprinkle gelatin on 1/2 cup cold water in the saucepan. Heat over low heat, stirring constantly, until gelatin is dissolved. Stir in apricot mixture & lemon juice. Heat to boiling, stirring constantly; cool.
5

Alternate layers of cake cubes, apricot mixture, & cool whip in Parfait glasses or dessert dishes.
6

Refrigerate until chilled, at least 2 hours.