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[quote=Anonymous]FYI for people avoiding cool whip, you can sub stabilized whip cream in most of those recipes. Just whipped cream with a tiny bit of powdeeed sugar and a little bit of unflavored gelatin dissolved in warm water. The gelatin keeps the cream from separating. Only downside is that it’s not kosher or vegetarian. I bet a graham cracker pie crush filled with pumpkin can mixed with cream cheese and stabilized whip cream and sweetened condensed milk and some spices would be totally delicious. [/quote]
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