I had this happen to me I bought a $2.50 Sunnyside farms ultra pasteurized heavy whipping cream and tried hand whipping it with a whisk and even my strong husband tried to help me whip it. We were at it for an hour and it just barely thickened. I did everything right:ice bath,gradual sugar and fast whipping. I gave up, and threw it in the fridge hoping I could salvage it. Next day, the top strangely grew thicker but bottom half was all liquid. I tried this time to use my electric hand mixer and mixed 1 tbsp of cornstarch to 1tbsp of hot water to dissolve and poured it in my whipping cream and started whipping on low then high speed and wow it worked and reached stiff peaks in about 1-3min !

By jelly do you mean flavored gelatin like Jello or do you mean jelly as in strawberry jelly/jam. I found this cached from www.redmondfamily.com & I think they're talking about a package of strawberry Jello in this recipe: Strawberry Fluff 1 strawberry jelly 1 cup evaporated milk Make 1 strawberry jelly using only half the usual amount of water. Allow to cool and nearly set. Whip 1 cup icy cold unsweetened evaporated milk until thick. When jelly is just setting combine whipped milk with jelly, and whip until thick. Pour into serving dish and leave to set in fridge. Serve with fruit.

Hi Chery2...Is this the one your looking for? The recipe is featured in The Pampered Chef's Season's Best Recipe Summer 2005 Collection. Ice Cream Sandwich Torte Ingredients 1 cup coarsely chopped creme-filled chocolate sandwich cookies (about 10 cookies) 1/2 cup milk 1 package (3.9 ounces) chocolate instant pudding and pie filling 1 container (12 ounces) frozen whipped topping, thawed, divided 12 frozen ice cream sandwiches (3.75 ounces each), unwrapped, divided 2 tablespoons semi-sweet chocolate morsels, grated or multi-colored sprinkles Directions 1. Coarsely chop cookies using a food chopper. In a Bowl, combine milk and pudding mix; whisk using stainless steel whisk until mixture is smooth and begins to thicken. Fold in half of the whipped topping and cookies.. set filling aside. 2. Working quickly, arrange six of the ice cream sandwiches side by side on "Simple Additions Large Square Platter." Spread filling evenly over sandwiches. Top with remaining ice cream sandwiches, forming a rectangular-shaped torte; smooth sides. Spread remaining whipped topping over top and sides of torte. Grate chocolate over torte . Freeze at least 30 minutes or until ready to serve.... Slice and serve. Yield: 16 servings or 24 sample servings Tip If freezing torte overnight, remove from freezer 30 to 45 minutes before serving for easier slicing.

I also ended up with an industrial sized jar of MW after a graduation open house, so I had to find ways to use it, besides on white bread with fresh tomatoes as a sandwich. Here is a cake recipe that takes Miracle Whip as the "fat" ingredient, it was pretty good. Then again, maybe it was just the caramel frosting that I put on it, LOL. MIRACLE WHIP SPICE CAKE 3/4 c. Miracle Whip 3/4 c. sugar 2 1/2 c. flour 1 tsp. soda 1 tsp. baking powder 1/2 tsp. cloves 1/2 tsp. nutmeg 3/4 c. cold water 1/2 tsp. salt 2 tbsp. molasses 1 tsp. cinnamon Combine Miracle Whip and sugar. Sift together the flour, soda, baking powder, cloves and nutmeg. Combine cold water, molasses, salt and cinnamon. Mix, alternating wet and dry ingredients into sugar mixture. Place in a 9 x 13 inch pan. Bake at 350 degrees for 30 minutes. I also used it in chicken and ham salad, potato salad and as a dressing for a salad made of broccoli and cauliflower pieces, with 1/2 cup of raisins, 1/4 cup sunflower seeds and a few slices of crumbled bacon. Mix a cup of MW with a couple of tablespoons of sugar (to taste) and enough vinegar to make it "pourable", pour over salad and refrigerate. It can also be used straight as the dressing on top of a 7 layer salad. Annie