I remember Mom making Whip 'n Chill in the 60s. We all loved it and it was so quick and easy. Somewhere I've got a pamphlet put out by the company with recipes to make using it.

I"m almost older than dirt and never heard of Whip n Chill.

I remember it as a Tupperware recipe. They came out with a loaf shaped container and you made a ribbon layered salad with alternating layers of colors of jello and about every third was whip n chill. Took all day to make since each layer had to set up. Beautiful when sliced and served.

My mistake - it is Whip It which is a stabilizer for whipped cream. I got close enough to look!

I find that Whip It changes the texture of whipping cream but it does what it is suppose to do.

I don't know what Whip 'n chill is. I'm assuming that it's a whipped topping. If so, try coconut milk. It's pretty yummy and doesn't have the cholesterol that dairy does. http://www.thekitchn.com/how-to-make...am-from-152490

Or if you want to get exotic and less fattening, go with aquafaba, which is the juice left in a can of light colored beans s/a garbanzos. It whips up beautifully, but won't hold up quite as long as whipped cream. http://www.bonappetit.com/test-kitch...ealth-benefits

~ C

Chiming in again. One of my local Kroger store had two boxes of a whipped topping that one adds I think water to and then whips it up. It wasn't on the regular shelves. It reminded me of whip n chill. I didn't get it because it had milk protein and that gives Mr Stitchnripper migraines.