So I went by Lowes today and saw a couple of Hibiscus I could't live without. They are 2 small plants, but they were $4 each. They are a bright fuscia color. I didn't know Hibiscus was such a pretty flower....so much to learn! So I brought them home. I should of bought some pots too, but afraid hubby will notice a major charge on the debit card. LOL I figure if I keep frequent low charges, they aren't as alarming...LMAO! Yes, I am planning on attending the plant swap. I do need to print up the directions and all. As far as Salvia goes, not sure what kind I have, I'll have to pull up the tag and read it when I get home. I didn't put the seeds far in the dirt. I just sprinkled the seeds on top of the soil and put about 1/8 of an inch of soil spread on top. So they are very lightly in there. Hopefully they'll still be okay. Ooo, yes, I looked up the pics of the Salvia, and I like. And I'll have to look up what the Texas Star Hibiscus looks like, but I know I'll probably like those too if I like the ones I bought already. Thanks so much for your help! I can't tell you how much it's appreciated!

I googled and found a copy cat recipe for Cool Whip. Hope it helps. Here is a great substitute for Cool Whip: STABILIZED WHIPPED CREAM 1 teaspoon unflavored gelatin 4 teaspoons cold water 1 cup heavy whipping cream (very cold) 1/4 cup confectioner's sugar 1/2 teaspoon vanilla Combine gelatin and cold water in a small saucepan. Let stand until thick. Place over low heat, and stir constantly until gelatin dissolves; about 3 minutes. Remove from heat, and cool slightly. Whip cream, sugar and vanilla until slightly thickened. While beating, slowly and gradually add gelatin to the whipped cream mixture. Whip at high speed until stiff. Makes about two cups

I've been making this icing for years. My recipe is slightly different (flour/milk/vanilla amts.) Waldorf Astoria Frosting Cook together until thick: 1 c. milk 3 T. flour (Beat until cool) Cream together & beat until light & fluffy. 1 c. butter 1 c. sugar 1 Tablespoon Vanilla Combine the two mixtures, adding the cooked portion gradually. (I always just incorporate the two mixtures & beat it briefly.) Love this frosting but it probably resembles a filling a bit more than a frosting. That is, if you want fancy swirls & peaks, I don't think it's going to work for that. Maybe the other recipes using more flour might be a bit more decorative? Anyway, I love it just cause it tastes good and is just sweet enough w/o being too-too sweet. Oh, I always use salted butter and a 'glug' of vanilla--don't measure. Several posters here rave about KA's 'Fiori di Sicilia' flavoring so maybe that would amp up your frosting? (I haven't gotten around to ordering any of it yet...)

Thanks everyone. The pie was good... rather tart the first day, but afterwards it got much better. Less tart at least! The whippe cream held up well for 3 days. It was still fine, but I froze it anyway (thanks for the link, Lisbet, saying it was OK to do so). I did whip it stiff (with immersion blender whisk, not enough to do in stand mixer), and I think that helped. I used powedered sugar because I was afraid granulated might give it a gritty texture... I didn't even realize there was cornstarch. Duane... I want to lose a few pounds too. But I haven't baked something in such a long time that I just HAD to... especially after watching that show with Julia Child.