I Don't Want To Use Cool Whip!
 

SO's sister from FL is visiting and mentioned peanut butter pie. It's a real simple recipe.

Cream cheese, peanut butter and Cool Whip. Blend the cream cheese and peanut butter then fold in the cool whip and put it into a graham cracker crust and freeze. There are variations on how you can decorate the top.

My question is this: If I make whipped cream with powdered sugar and vanilla as a substitute for Cool Whip and fold that into the pie, will it hold up or break down and turn watery?

Is it served frozen?

I think I'd stick with Cool Whip, SO's sister might notice that it isn't "quite right". And Cool Whip won't break, no matter what!

According to SIL, it's frozen then after it's served it goes in the fridge. So I assume the freezer is for setting the mixture.

I despise Cool Whip and won't use it. That's why I want to know if I can substitute for it.

Hmm...if it was served like an Ice Cream Cake, I would use the whipped cream.

Buy the Cool Whip that says it has cream in it.

Have you read the list of ingredients? All chemicals!!! I don't blame you. I would go for the real whipped cream. Make a small one and see what happens. Those preformed graham cracker crusts in the foil pie tin are quite small. You just may find that it won't last long enough to worry about leftovers. Just serve large pieces to everyone. :angel:

:lol: Just this once? For SO's sister? You can do it, Andy!

Ew, gross. No, not just once. Especially if he has to make it. It's not the same thing as being gracious and eating it at someone else's house.

:lol: :sigh: Food snobs. What can ya do.

I like Cool Whip, especially the one made with real cream. Thinking I may try this recipe as is!

Reminds me of the commercial where the customer orders a piece of pie and the waitress asks, "oil or cream". Here's a chance for Andy to introduce SO's sister to something better.

There is oil in the peanut butter and oil in the Cool Whip. I can hear Andy's arteries hardening. :angel:

:wink: :lol: I finally have a title of distinction! Food Snob. Thank you Dawg. :angel:

We'll add that to your profile, Addie! :lol:

Thinking. I've frozen some desserts with real whipped cream on top, and some with whipped cream in the cake layers, they survived intact, no weeping or breakage. So I think it should be OK as a sub for Cool Whip. You have my blessing.

Yeah, I'm a food snob. I want my food to be made of food.

Andy, please think about this. Is mentioning this really warrant acting on it? Can't you talk about your favorite desserts that you like to make? Desserts that don't use Cool Whip?:lol:

Add gelatin to the whiped cream!

Andy, I would take a lesson from Tiramisu and replace the Cool Whip with a mixture of whipped cream and mascarpone. Whip the cream and fold in the mascarpone. I guarantee it won't break.

Edit: in fact, here is a recipe that does just that...
https://www.sugarhero.com/2012/03/pea...ie-for-pi-day/

By george, I think S&P has the answer! Good job. I can't stand CW either.

I see Steve has a great idea too!

Other ideas on stabilizing whipped cream:

Stabilize Whipped Cream - wikiHow

Take your choice Cool Whip or Paula Deen! :ermm::ohmy::lol:

Mrs. Salter's Peanut Butter Pie Recipe : Paula Deen : Recipes : Food Network!