hi all. I have been lurking chowhound for a long time, mostly coveting google results from these boards as they are typically the best. i'm a new -ish wife obsessed with cooking without the cream-ofs and packaged meal components. which is why I need your help!
(please forgive the capitalization and grammatical errors. i'm typing this from my phone.)
i love banana pudding. a lot. I recently found a recipe for "fancy" banana pudding that includes a graham crackers crust and i can't wait to try it. quite unfortunately, it mixes the pudding (which i will be.making from scratch) with two tubs of cool whip for volume and sweetness, i assume. i think that's a great idea, to make the pudding a bit more airy and luxurious I suppose. but.... i can't use cool whip. i can't.
i considered just whipping some cream, but I don't think that would survive the oven time or the refrigeration. i saw a suggestion of a chiffon for someone else looking for a cool whip sub--on this board actually-- but I have no idea how that works outside of cake. another option would be the homemade cool whip, but I don't have any dry milk. i suppose I could run and get some but i never use it. I have dry buttermilk.. would that work?
what is a good substitute for cool whip in this situation? thanks in advance for your ideas!
aleasa in southern ca