Holiday Gelatin Mold

HOLIDAY GELATIN MOLD

1 pkg. (.3 oz.) sugar-free lemon gelatin
1 pkg. (.3 oz.) sugar-free strawberry gelatin
1 pkg. (.3 oz.) sugar-free cherry gelatin
1 3/4 cups boiling water
1 can (20 oz.) unsweetened crushed pineapple
1 can (14 oz.) whole-berry cranberry sauce
1 med. navel orange, peeled and sectioned
3/4 cup reduced-fat whipped topping
1/4 cup fat-free sour cream

In a large bowl, dissolve the gelatins in boiling water. Drain pineapple, reserving juice in a 2 cup measuring cup; add enough cold water to measure 2 cups. Stir into gelatin mixture. Place the pineapple, cranberry sauce and orange in a food processor; cover and pulse until blended. Stir into gelatin mixture. Transfer to an 8 cup ring mold coated with cooking spray. Refrigerate until firm. In a small bowl, combine whipped topping and sour cream. Unmold gelatin; serve with topping. Makes 12 servings.