Cool Whip Substitute

I know that Cool Whip (or the generic equivalent) is actually a substitute for whipped cream. Our family doesn't eat Cool Whip, at least not when we are in charge of making the food. However, some recipes require Cool Whip since it maintains its shape and probably never really melts. To get around that stumbling block, you can use stabilized whipped cream. (It tastes better than Cool Whip anyway).

Stabilized Whipped Cream
1 packet unflavored gelatin (about 3 tsp.)
2 Tb. cold water
¼ cup boiling water
2 cups whipping cream
¼-1/2 cup sugar
½ tsp. vanilla
Pour the cold water over the gelatin and let it soften. Then pour the boiling water over and mix until it dissolves completely. Let it cool, but don’t let it set. Whip cream until mostly thick. Add sugar and vanilla. Beat in the gelatin and finish whipping the cream. Cool the cream in the fridge for about half an hour before using it, though it will keep for a few days. The water proportions to gelatin seem to be about 2 Tb. for each teaspoon of gelatin.