Instructions: Make crumb crust according to recipe and chill in refrigerator at least 2 hours before filling.

Soak gelatin in 1/2 cup cold water; set aside.

Pick over fresh or frozen cranberries, wash, and measure; put in a deep, heavy saucepan with 1 1/2 cups water and orange rind. Cook over moderate heat until all cranberries pop, stirring occasionally.

Remove from heat. Stir in gelatin, orange extract and sweetener; mix until gelatin is dissolved.

Let cool for about 30 minutes, stirring occasionally. Taste to see if enough sweetener has been added because cranberries vary greatly in tartness. Spoon carefully and slowly into pie crust and smooth evenly with the back of a spoon.

Chill in refrigerator. When cool, spread whipped topping on pie, smoothing and swirling evenly.

Chill in refrigerator for 3 to 4 hours before serving.

This recipe yields 8 servings.

This recipe is excellent.

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