Originally Posted by
Murphy224
Does anyone know how long the whipped cream will hold up in a recipe that is refrigerated? One like banana pudding or Chocolate Eclair Cake that uses cookies layered with cool whip and pudding mixed together? One day? two days?
Really like the idea of not using cool whip and there are a lot of recipes out there that do.
I recently substituted stabilized whipped cream in a coconut cream pie recipe that called for mixing cool whip with vanilla pudding. I also used the stabilized whipped cream, with a sprinkle of toasted coconut, for the pie topping. It took hubby and I four days to finish that pie and held up beautifully. I beat the whipped cream quite stiff.