Ignoring for a moment the abomination of using Cool Whip on a home made Key Lime pie, fantastic news, IC. Now...to stay out of that place...that's the ticket.

Okay, now there's just no excuse:
Basic Whipped Cream Recipe
RECIPE INGREDIENTS:
2 cups heavy cream
1/4 cup sugar, or to taste
1 tablespoon vanilla extract

RECIPE METHOD

Add the cream, and whip quickly with a wire whisk until the cream is slightly thickened. Now add the sugar and any flavorings. Continue to whip until cream forms soft peaks. Don't whip beyond the soft-peak stage, because the cream will get stiff and curdle. Whipped cream made with good-quality cream should last for 24-hours.

Chef Hairdog's comments: I actually use an electric mixer, not a whisk, due to my carpal tunnel syndrome following years of self-abuse. Make sure to stick the bowl and the beaters into the fridge for about 20 minutes ahead of time.

Hairdog