Bev wrote:
>
> Good Morning Everyone.
>
> I have a recipe that I would like to try but it's asking for frozen whipped
> topping (thawed). Is this the same as whipped cream or more like a powdered
> topping that I would usually make up with milk.
>
> Any help is appreciated. The recipe is for a chocolate trifle.
>
> Many Thanks.
>
> Bev



In the U.S. it's Cool Whip and its clones.
Whipped cream stablized so it doesn't weep
is a tastier substitute.

gloria p