Should I substitute Pilsner or Pale Malt for AmericanTwo-Row in this recipe?

Accoring to the weather man we are not suppose to get hit with snow tomorrow and thus I want to do another brewing session. I have to brew outdoors (in the garage area) due to home constraints and I was thinking about substituting either Briess Pilsner or Pale Ale malt in the recipe below. I am all out of american 2-row and there is no LHBS near me to try to buy more. Anyone have an opinion (good or bad) on using either of these grains as a substitute?

Speckled Cow Cream Ale
(4 gallon recipe, All grain, single infusion batch sparging)

5 lb Two-Row
0.5 lb Flaked barley
0.5 lb carapils
0.5 lb crystal 40L
0.5 lb flaked corn
0.5 oz Cluster (60 min)
0.5 oz Cluster (30 min)
US-05 yeast or Wyeast American Ale 1056

I have made this before as a house ale to keep on tap for many of my under privileged BMC drinking friends.

Given that it's a cream ale, which is usually pretty light, I'd opt for the pilsner malt (it won't be far off from a "standard two row"). That said, you'd probably be fine with either.

I think you'll be fine with either.

I also wouldn't be worried about either but I would lean toward the pilsener malt.