> wrote in message
...
>I have a recipe for a dessert called chocolate lasagna. Looks good. It
>calls for
> Cool Whip which I'm not a big fan of. Can I substitute canned Redi Whip or
> does
> Cool Whip have a different consistency for the layering of the dessert?
> Thanks.

Cool whip is pretty much all chemicals and it won't melt. If you're going
to eat it all immediately then you could probably use real whipped cream.
Otherwise, no. They're not the same at all.