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
Method :
- 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.
- 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.
- Pour apricot mixture into blender container. Cover & blend on medium speed, stopping blender frequently to scrape sides, until smooth, about 2 minutes.
- 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.
- Alternate layers of cake cubes, apricot mixture, & cool whip in Parfait glasses or dessert dishes.
- Refrigerate until chilled, at least 2 hours.
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