Have you ever heard of Dr. Oetker’s “WhipIt”? I have used it to good advantage in mousses, whipped cream, and other blends that are similar. It takes me years to use up items like the container of gelatin, or the clear jell. My old CA apt. has no insulation so the outdoors shares temp equivalencies in my kitchen any time of year, in spite of efforts otherwise! ;) Chocolate blooms terribly, (so I keep it in a box behind my bed near the A/C unit there.), powdered ingredients get stuck and hard, mixes go stale very quickly, etc. Long term storage of any food items just is not feasible. I have tried to use and keep clear jell pie fillings , etc., here, but they just don’t work well. Those who ate it were not pleased (even commercial purchase of filling, so I don’t think it was the cook!) If I can use a couple of envelopes of WI, it would be perfect, and no long term storage. If you chance to shop at a Whole Foods, Cost Plus World Market, or other stores where Dr. Oetker items are found, you will find the small blue and white packets, name clearly printed on it. They come two packs together. I include this information in case you shop at one, or others might want to try them. Maybe you could carry it, although I do think you offer a whipping cream stabilizer too, do you not? I love this recipe! I have made similar crusts, and the combo of pistachios and almond is a nice blend. I have used the combo in your GF Dream Bars as well. Chocolate makes it a dream trinity with these nuts. Thanks for a grand recipe. I am going to an open house soon and want to make it for some GF guests who will be there. All the best, CatieB

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