Here is a recipe that I "stole" from my cyber buddy Carol ( Hi Carol).

1/2 cup skim evaporated milk
1 tsp. unflavored gelatin
2 tbs.. water
1/4 cup instant dry milk
1 tsp. vanilla extract
2 pkg. Sweet 'N Low {or Splenda}

Combine dry milk & evaporated milk in a saucepan. Simmer until well mixed. Mix together gelatin & water until gelatin is softened.

Add to milk mixture & simmer until gelatin is dissolved. Refrigerate until mixture begins to thicken.

Beat with mixer until thick & creamy. Will keep in refrigerator for several days.


Personally I don't use Cool Whip as I can't seem to find anything on the ingredient list that I recognize as real food. I try to stay away from processed foods if I can.

I use real whipped cream. Leah's directions are fab! I add a teaspoon of vanilla extract to the cream along with the Splenda. Gives it a richer taste.

If I am using it to top Pumpkin Pie I add a pinch of cinnamon to the cream.

You can also add a bit of dry cocoa powder (Droste is my fav) and make Chocolate Whipped Cream.

molly