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Today's column is about whipped topping, or as most like to say, cool whip. Remember, it's just the brand name, Cool Whip that immediately tells us there is whipped topping in the food you're preparing. "House brands" of whipped topping are generally less expensive and also have the same varieties, such as Lite, fat-free and regular. There was an article in one of the city newspapers that talked about the nutritional values in the varieties that I thought quite interesting. Fat-free vs. Lite: Each 2 tbsp. serving of Cool Whip has 1 g. of fat and 2 g. of carbs. Regular has 2 g. of each and Fat-free has no fat but 3 g. of carbs. Now, what about real whipping cream. A tbsp. of heavy cream, 2 tbsp. of whipped cream contains 6 g. of fat, or 3-1/2 g. of saturated fat. I know, the flavor of whipped cream vs. whipped topping is about the same, but as I said at the beginning, it's about using whipped topping in today's recipes.

FLUFFY CHEESECAKE

1-8 oz. pkg. cream cheese

1/3 c. sugar

1-8 oz. tub whipped topping, thawed

1 prepared 6 oz. graham cracker crust

Beat cream cheese and sugar in large bowl with wire whisk or electric beater on high speed until smooth. Gently stir in whipped topping. Spoon into crust. Refrigerate 3 hours or until set. Serve with your favorite topping, such as pie filling, thin slices of fresh strawberries, peaches, etc.

Makes 6-8 servings.

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STRAWBERRY DELIGHT SQUARES

1-1/2 c. graham cracker crumbs (20-22 squares)

1/2 c. sugar, divided

6 T. butter or margarine

12 oz. (1-8 oz. plus 4 oz.) 1/3 less fat cream cheese, softened

2 T. milk

1 c. thawed Lite whipped topping

2 c. boiling water

1 large pkg. strawberry flavored sugar-free gelatin

1-1/2 c. ice cold water

1-15 oz. can mandarin oranges, drained

Combine crumbs, 1/4 c. sugar and butter. Press firmly onto bottom of 9x13-inch baking pan. In a medium bowl combine cream cheese, 1/4 c. sugar and milk, beating until smooth. Gently stir in whipped topping. Spread over crust. Refrigerate. Meanwhile, stir boiling water into gelatin, stirring for at least 2 minutes until completely dissolved. Stir in cold water. Refrigerate 1-1/2 hours or until slightly thickened. Stir in oranges. Spoon over cream cheese layer. Refrigerate 3 hours or until firm. Cut into 15-20 squares. If you wish, use additional whipped topping, with a fresh strawberry on top to garnish each serving.

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RASPBERRY TRIFLE

1-9-inch square pan prepared brownies (using baking time for a 9x9 pan - 30-35 minutes)

3 c. milk

2 pkgs., 4 serving size each, chocolate flavor instant pudding and pie filling

1-8 oz. tub whipped topping, thawed

1 pint fresh raspberries

Make brownies according to pkg. directions. Cool completely; set aside. Pour cold milk into large bowl. Add pudding mixes. Beat with wire whisk 2 minutes. Gently stir in 2 c. topping. Cut brownies into small squares. Pour 1/2 of the cubes into glass 2-qt. serving bowl. Top with 1/2 of the pudding mixture. Sprinkle 1/2 of the raspberries over pudding. Repeat layers. Top with rest of whipped topping. Refrigerate 1 hour.

Makes 12 servings.

TFD: As this Memorial Day approaches, remember, in your thoughts and hearts, the women and men who gave their lives in service to our country so that we may live in freedom in this, our United States. Also, if you know a vet who was injured in one of the past wars, thank them, personally, for serving our country. They will thank you for remembering them.

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