Spring Apricot Almond Cake


  • 1 10 -ounce package angel food cake
  • 1 package (4-serving size) Jell-o
  • Vanilla flavor instant pudding & pie fillin
  • 3/4 cup of milk
  • 2 cups thawed cool whip whipped topping
  • 1/4 cup apricot preserves, room temperature
  • 1 can of apricots, drained
  • 1 cup sliced almonds, toasted
  • 10 small fresh strawberries


  1. Prepare the angle food cake according to the package instructions. Once it is baked and cooled, slice it into three even layers.
  2. Mix dry pudding mix and milk in medium bowl, let stand 5 minutes, until thickened. Fold in one cup of cool whip topping.
  3. Place bottom layer of the cake, cut-side up, on serving plate and spread on some apricot jelly, followed by a layer of your pudding mixture, using about half. Then sprinkle on some apricots.
  4. Place the second layer of the cake on the first and repeat step four, but save some apricots to decorate the top.
  5. Place the remaining layer of cake and top with a dollop of whipped topping and a couple apricots. Sprinkle with almonds. Any leftover dessert should be stored in the refrigerator.