Lemon-Ginger Trifle with Apricots

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
1/2 teaspoon ground ginger
2 cups frozen whipped topping, thawed (from 8-ounce container)
8 cups 1-inch cubes angel food cake
6 large apricots, thinly sliced

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.

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

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. Makes 8 servings