Can anyone give me a stablized whipped cream recipe for Bill Smith's Atlantic Pie?

Why NOT just whip the cream when you need it ? You could just shake it in a jam glass

Ps,I meant to suggest in my previous post that you look for Whip-it powder to stabilize the whipped cream. I have used it successfully with this pie and many other desserts. It is available in small packets in Publix, World Market and probably many more locations...ch

Jody, I have needed to travel with this pie and froze it with the whipped cream atop,to great raves. It is good straight from the freezer or slightly thawed. I also doubled it and made it in a 9x13 Pyrex dish to serve a larger group. It is a great recipe and hard to go wrong...Njoy!

This is probably in one of those articles; for 1 c heavy cream dissolve 11 tsp gelatin, in a bit of water; melt in a pan of warm water and add to partially whipped cream. I seem to recall an article on this site a week or two back that used something else (I think cream cheese), but I don't remember how it worked.

Not sure how long you need it to be stabilized, but here is what came up when I did a search. Lots of options, so this way, you can choose which one suits your situation. https://food52.com/hotline/search?q=stabilize+whipped+cream