Thanks Craftybear. I just added this to my recipe box on Allrecipes. I love that site.

can someone explain to me why you would use Cool Whip instead of whipped cream? You can even get Reddi-wip in Fat free, so please don't tell me it is more convenient or healthier.

Cool whip is made of hydrogenated vegetable oil (like shortening) and high fructose corn syrup. Yuk. Not anything I want to top my desserts with. I have never been able to understand the popularity of CW.

Thanks Crafty!

I printed this up and sent it to my sister who loves to bake and is hosting her birthday club in Feb. Not only is it good for Val. Day it also fits in with G. Washington with the cherry addition. It sounds delicious...

Cool Whip has its advantages; it is handy; you can make a dessert or cake, top it with it, then freeze for later.
It doesn't have as much fat or sugar as whipped cream. You will usually have it on hand, whereas with whipped cream you may not have it handy.
I keep several in the freezer for fruit desserts, toppings for cobbler instead of ice cream; lots of uses.
My husband is diabetic, so he saves calories with cool whip. He has gotten used to not having everything to eat that he would like; ice cream, whipped cream, ect.
Mariah.

apparently some people put a LOT of thought into this
http://www.hungry-girl.com/newsletters/raw/797

Thank you

OMG, does this look good!!! I like the fact that it's easy, only a few ingredients and is a wonderful presentation! On my 'must try' list! I love that site! Thanks, craftybear! :-D :-D :-D