> Cool Whip

[chief_cook2]

>
> 1 (5 ounce) can evaporated milk, chilled
> 2 tablespoons cold water
> 1 teaspoon unflavored gelatin
> 2 tablespoons granulated sugar
> 3 tablespoons corn or safflower oil
>
> Pour evaporated milk into a shallow tray, bowl or ice cube trays
and place in the freezer until crystals begin to form around the
edges.
>
> While the milk is chilling, combine the gelatin and water in a
dish, without stirring. Place the dish in a small saucepan or dish
containing hot water and let stand until the gelatin dissolves -
about 5 minutes. Remove dish from the hot water, stir the gelatin
and allow to cool.
>
> Beat the milk in a medium size bowl until stiff peaks form.
Gradually add the sugar, oil, and then gelatin mixture. Continue
beating until stiff peaks form again. Cover and place in freezer for
10 minutes, then transfer to refrigerator. The mixture will become
very stiff.
>
> Before serving, stir to soften. Will keep 3 days covered in
refrigerator.