web-goddess: archived post

Thursday, June 20, 2002

Question: My friend Major is hosting a World Cup Barbecue tomorrow night and I'd like to take a dessert. The only problem is the good old fashioned Indiana dessert I was planning to make requires Cool-Whip, which you can't get here. (Snookums made a "puke face" when I tried to explain to him what it was.) So what do I do? I found some "mock" Cool-Whip recipes on the Internet, but that seems like a lot of work. (And the ingredients, though probably accurate, seem odd. Even if that's what real Cool-Whip is made from, I don't want to know.) Do you think I could just use (real) whipped cream? Or should I suck it up and attempt to replicate that lovely synthetic goodness?

Comments

Considering the cream cheese in the recipe, it appears you're not going the low-fat route, so I'd just go ahead and use real whipped cream: easy and tasty. I'd also use real butter rather than the oleo the recipe calls for (but that's just my personal preference).

I've never seen that dessert before; sounds very yummy.
» Tricia [www] » 2002-06-21 01:56:04

i'd just use whipped cream—you might want to buy two cans worth, just in case. ;)

ps: an laternate midwest-type dessert (courtesy of Mom of LaPorte, IN):

sprinkle yellow cake mix over cherry pie filling. drizzle melted butter over the topping and then bake at 350° until brown. so frickin' good, it even makes the fancy folks gush.
» brigita [www] » 2002-06-21 02:14:30

Oh, yeah, I love the cherry pie filling and cake mix one. I can't remember the last time I had that.

I was trying to think of other fun picnic-y desserts, and everything I think of has Cool Whip in it! How do the Aussies live without it?
» Tricia [www] » 2002-06-21 02:19:39

Okay, one more (my 8 o'clock meeting was cancelled and I'm filling that time oh soooo usefully)

Spread out saltine crackers in a layer on a jelly roll pan. Boil together one cup butter and one cup brown sugar for a few minutes (carefully not to burn it), then spread over the saltines. Bake for about a minute at 350 degrees (until it's all bubbly and golden). Remove and cover with 1 cup milk chocolate chips, spreading the chocolate as the chips melt. You can get really fancy and sprinkle w/ almonds (I don't). Cool for a couple hours and then break into pieces of the best chocolate-toffee candy ever.
» Tricia [www] » 2002-06-21 03:10:48

mummmm banana split cake, ya know how i like that.
» rdh » 2002-06-22 00:45:29

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This is where my weblog goes to die. Every post has a permanent home, so this is where you should link if you're so inclined.

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