On May 13, 12:06*am, wrote:
> 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.

You cannot use Redi Whip because it isn't stable and will collapse and
turn watery. But if you use real heavy whipping cream and stabilize
it with powdered sugar instead of granulated sugar, it should work
just fine. I have used it in desserts and had it last for up to five
days in the fridge with no deterioration or collapse.

N.