1 (3 oz.) pkg. lemon gelatin
1 1/2 c. raw cranberries
1/3 c. chopped sweet pickles
3 tbsp. sugar
1 1/2 c. boiling water
1/2 med. orange, seeded, unpeeled
2 c. prepared whipped topping mix

Dissolve gelatin in boiling water; chill until slightly thickened. Meanwhile, put cranberries and orange through food chopped using fine blade. Stir in pickles and sugar.

Fold cranberry mixture into thickened gelatin, then gently fold in whipped topping mix. Pour into a 1-quart (or 8 1/2 cup) mold. Chill until firm. Unmold on lettuce or endive. Makes 8 servings.