1 box Jiffy cornbread mix, bake, cool and crumble
4 medium tomatoes, peeled and chopped
1 green pepper, chopped
1 medium onion, chopped
1/2 c. sweet pickles, chopped
9 slices bacon, cooked and crumbled
1 c. mayonnaise
1/4 c. sweet pickle juice

Combine tomatoes, green pepper, onions, pickles and bacon. Toss gently. Combine mayonnaise and pickle juice; stir well and set aside. Mix mayonnaise mixture into vegetable mixture. Layer half each of vegetable mixture and cornbread, in a large glass bowl. Repeat layers. Cover and chill 2 hours. Toss before serving.