Nita

There was a lot of discussion recently about substituting "real" whipped cream in recipes that call for Cool Whip. I am not a fan of Cool Whip, much prefer the real deal. so, according to Irma Rombauer (author of Joy of Cooking), gelatin added to whipped cream gives it a firmer texture that keeps the cream from weeping. Here is her recipe for Stabilized whipped cream.
Pour into a heatproof cup:
1 Tbsp cold water
Sprinkle with:
1/2 tsp unflavored gelatin
Let the gelatin soften, without stirring it, for 5 minutes. Place the cup in a pan of simmering water until the gelatin is melted and liquid is clear. Let cool to room temperature. Prepare Whipped Cream* adding the cooled (but not cold) gelatin mixture while while you beat as the cream begins to thicken.

* Joy of Cooking Whipped Cream (makes 2 -2& 1/2 cups)
In a Chilled bowl and using Chilled beaters, Beat until thickened:
1 cup cold heavy cream, sweetened as desired with granulated sugar (2 tsp - 2 Tbsp) Or sifted powdered sugar (1 - 4 Tbsp).
Optional - add 1/2 tsp of pure vanilla